Milk Soup

Ingredients

• 1 lb. potatoes (4 or 5 medium)
• 4 pint milk
• 1 tablespoonful crushed tapioca
• 2 pints water
• 1 large onion
• 1 stick of celery
• 1 oz, butter
• Salt and pepper

Method

1. 1

   Scrub, peel, and slice the potatoes, and slice the onion up finely.

2. 2

   Melt the butter in a saucepan and toss the vegetables for 5 minutes without browning, add the boiling water, and put on a tightly fitting lid; cook slowly until potatoes can be mashed easily (about 50 minutes).

3. 3

   Pass the potatoes and liquid through a fine sieve and return them to the saucepan, add the milk and reheat; sprinkle in the tapioca.

4. 4

   Boil until tapioca is clear, stirring thoroughly.

Nutrition per serving

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 4. The excerpt below is the record exactly as published.

Milk Soup 1 lb. potatoes (4 or 5 4 pint milk. medium). 1 tablespoonful crushed 2 pints water. tapioca. 1 large onion. 1 stick of celery. 1 oz, butter. Salt and pepper

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