Potato Soup

Ingredients

• two pounds of potatoes
• a good-sized onion
• a heaped-up tablespoonful of fresh butter
• three pints of white stock
• a breakfast-cupful of hot milk
• a large tablespoonful of minced parsley

Method

1. 1

   Cut potatoes, celery, and onion, stew with butter and seasoning.

2. 2

   Add stock, simmer until soft, pass through a sieve, add milk and parsley, boil, and serve hot.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Potato Soup. Take two pounds of potatoes weighed after being washed and peeled, the outer sticks of some celery, and a good-sized onion. Cut all up small, and put into a saucepan with a heaped-up table- spoonful of fresh butter and a seasoning of salt and pepper. Cover the pan closely and stew over a gentle fire for a quarter of an hour, stirring 4 TEMPTING DISHES. frequently to prevent their sticking or becoming coloured. Then pour over three pints of white stock and simmer all until the vegetables are soft, pass them through a fine sieve into a clean sauce- pan, add a little more salt if necessary, a breakfast- cupful of hot milk, and a large tablespoonful of minced parsley

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