Leeks and Potato Soup, Maigre

Ingredients

• a tea-spoonful of pepper
• half a tea-spoonful of salt
• three pints of boiling water
• four large mealy potatoes

Method

1. 1

   Fry leeks, season, and pour boiling water over them.

2. 2

   Simmer for half an hour, add sliced potatoes, boil until soft, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 819. The excerpt below is the record exactly as published.

Leeks and Potato Soup, Maigre.— Prepare and fry the leeks as in the recipe for Leek Soup (which see). Season them with a tea-spoonful of pepper and half a tea-spoon- ful of salt, and pour over them three pints of boiling water. Let them simmer for half an hour. Then put with them four large mealy potatoes, peeled and cut into slices. Boil until the potatoes are sufficiently soft to crush easily. Stii- all well together, and serve with dice of fried bread. Leeks, Boiling of. — Leeks are generally used in soups, &c. If served alone, take them when very young, trim off the root, the outer leaves, and the green ends, and cut the stalks into six-inch lengths. Tie them in bundles, put them into boiling water, with a dessert- spoonful of salt and a table-spoonful of vinegar, and let them boil imtil quite tender. Drain them, and serve like asparagus, on hot toast, pouring white sauce or melted butter over them. Time to boil, thi-ee-quartcrs of an hour. Probable cost, 4d. per bundle. Sufficient for five or six persons. Leeks, Flammish. — Pub half a pound of fresh butter into a pound of flom- ; add half a tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.