Milk Soup

Ingredients

• 2 lbs. potatoes
• 2 leeks or onions
• 2 oz. butter
• ¼ oz. salt
• Pepper
• 1 pint of milk
• 3 tablespoonsful of tapioca

Method

1. 1

   Boil two quarts of water in a large saucepan.

2. 2

   Prepare potatoes and leeks, then add them to the boiling water with butter, salt, and pepper.

3. 3

   Boil until mashed, strain, and rub vegetables through a sieve.

4. 4

   Return pulp and soup to saucepan, add milk, and boil.

5. 5

   Gradually stir in tapioca and boil gently for fifteen minutes.

6. 6

   Serve in a hot tureen.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 77. The excerpt below is the record exactly as published.

a pint of milk, and pepper and salt to taste. N.B. — The milk might be omitted if not required. 5. We let the soup warm through, stirring well all the time, and then pour it into a hot soup tureen, or basin, for serving. N.B. — Toasted, or fried bread, cut in the shape of dice, should be served with this soup. Lessons on Making Soup. — Milk Soup. 195 SOUPS. Lesson No. it. MILK SOUP. Average cost of "Milk Soup" (about two quarts). INGREDIENTS. d. 2 lbs. potatoes 2 2 leeks or onions 1 2 oz. butter 2 £ oz. salt ) x Pepper J °* I pint of milk 2^ 3 tablespoonsful of tapioca

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