Potato Soup

Ingredients

• 2 quarts water
• 2 lbs. potatoes
• 2 sticks celery
• I onion
• A pinch of allspice
• A few ground peppercorns
• 4 oz. butter or dripping
• I oz. flour
• Dried herbs
• A teaspoonful chopped parsley
• i teaspoonful Bovril

Method

1. 1

   Make the butter or fat very hot in a saucepan and then throw in the vegetables, chopped finely, the spice and pepper mixed with an oz. flour, and the rubbed dried herbs.

2. 2

   Then add the water, stirring in a little Bovril and boil until the vegetables are quite soft.

3. 3

   Pass through a sieve and add the chopped parsley.

4. 4

   Fried bread cut in dice may be served with the soup.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 9. The excerpt below is the record exactly as published.

Potato Soup.) For 6 Persons. 2 quarts water. 2 lbs. potatoes. 2 sticks celery. I onion. A pinch of allspice. A few ground peppercorns. Time of Preparation : i hour. 4 oz. butter or dripping. I oz. flour. Dried herbs. A teaspoonful chopped parsley. i teaspoonful Bovril

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