Potato and Leek Soup, Maigre

Ingredients

• a bunch of fresh leeks
• £ lb. of fresh butter
• half a teaspoonful of pepper
• a teaspoonful of salt
• 5 large mealy potatoes
• 3 pints of boiling water
• J pint of cream

Method

1. 1

   Trim and wash leeks, cut into pieces, and boil in water for five minutes.

2. 2

   Remove and place in a saucepan with butter, pepper, and salt.

3. 3

   Add boiling water and diced potatoes.

4. 4

   Boil until potatoes are soft, pass through a sieve, return to saucepan, add cream, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 15. The excerpt below is the record exactly as published.

Potato and Leek Soup, Maigre. — Trim off the roots and outer leaves of a bunch of fresh leeks. Wash * ® j cu^ them into pieces an inch long, and divide them. Put them into boiling water for five minutes, remove them, and place them in a sauce¬ pan with £ lb. of fresh butter, half a teaspoonful of pepper, and a teaspoonful of salt. Pour over them 3 pints of boiling water. Peel 5 large mealy potatoes, cut them up, and add them to the leeks. Boil until the potatoes are quite soft. Pass through a sieve, return to the saucepan, adding J pint of cream

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