Potato and Leek Soup

Ingredients

• three large white potatoes
• the white part of three medium-sized leeks
• one ounce of fresh butter
• a pint of light stock
• one gill of cream
• one ounce of fresh butter
• a pluck of chervil

Method

1. 1

   Finely mince the potatoes and leeks; fry in butter without coloring.

2. 2

   Wet with stock and cook until tender, then pass through a sieve.

3. 3

   Return to heat, boil, and add seasoning, cream, butter, and chervil.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 6. The excerpt below is the record exactly as published.

POTATO AND LEEK SOUP ~V/TINCE finely three large white potatoes, also the white part of three medium - sized leeks ; fry in one ounce of fresh butter without allowing to colour. Wet well with a pint of light stock made from veal, or chicken (or rabbit bones), or both mixed. Let all cook gently until quite tender, then pass through a fine sieve. Return to the fire ; boil up again, and add seasoning of salt, 7 THE DUDLEY RECIPES one gill of cream, one ounce of fresh butter well worked in, and lastly a pluck of chervil

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