Potato Bisque

Ingredients

• 3 medium-sized potatoes
• 1 quart milk
• 2 slices of onion
• 3 level tablespoons of butter
• 2 tablespoons flour
• 1/2 teaspoons salt
• a teaspoon of finely cut parsley

Method

1. 1

   Cook the potatoes in boiling water until done, then rub through a strainer.

2. 2

   Scald the milk with onion slices, remove the onion, and add the potatoes.

3. 3

   Melt butter, mix with flour and salt, stir until well mixed, then add to the soup and cook for 1 minute.

4. 4

   Garnish with parsley and serve.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 61. The excerpt below is the record exactly as published.

POTATO BISQUE. 3 medium-sized potatoes cooked in boiling water until done; rub through a strainer. Scald 1 quart milk with 2 slices of onion, remove onion and add potatoes. Melt 3 level tablespoons of butter, add 2 tablespoons flour, \l/2 teaspoons salt; stir this until well mixed and add to soup; cook just 1 minute. Garnish with a teaspoon of finely cut parsley

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