Potato and Leek Soup

Ingredients

• 2 qts. of Water
• 1 pint of Milk
• 3 table-spoonfuls of Crushed Tapioca
• 1 dessert-spoonful of Salt
• | teaspoonful of Pepper
• of Butter
• potatoes
• leeks or the onions

Method

1. 1

   Put the water in a saucepan to boil.

2. 2

   Peel, wash and cut the potatoes in slices; cut green tops off the leeks; peel, wash and slice them or the onions.

3. 3

   When the water boils, add the potatoes, leeks or onions, butter, pepper and salt, and let all boil to a mash.

4. 4

   Strain the soup through a colander or sieve into a basin, rub all through with a wooden spoon; pour the soup in the saucepan, add the milk when it boils, sprinkle in the tapioca, stir and boil it gently for half an hour (when the tapioca is clear it is done).

5. 5

   Pour the soup in a hot basin, and serve with or without toast.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 12. The excerpt below is the record exactly as published.

of Butter. 2 qts. of Water. 1 pint of Milk. 3 table-spoonfuls of Crushed Tapioca. 1 dessert-spoonful of Salt. | teaspoonful of Pepper. Method : Put the water in a saucepan to boil. Peel, wash and cut the potatoes

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