Potato Soup

Ingredients

• three or four medium-sized potatoes
• a large white onion
• a small lump of butter
• two tablespoonfuls of hot cream
• a teaspoonful of dried and sifted parsley
• a whole carrot
• the beaten yolk of an egg

Method

1. 1

   Boil the potatoes, mash them smooth, and put them in a stewpan with boiling water.

2. 2

   Slice and stew the onion in butter until tender.

3. 3

   Dredge baked flour over the onion, stir into the boiling liquor, season with salt and pepper, and boil gently.

4. 4

   Stir in hot cream and parsley before serving.

5. 5

   Optionally, add boiled carrot shapes and egg yolk for richness.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.

Potato Soup. For a quart of soup, boil three or four medium-sized potatoes, then mash them quite smooth, and put them into the stewpan with nearly the quantity of boiling water. Remove the outer skin from a large white onion, melt a small lump of butter, then slice the onion into it and let it stew until perfectly tender, but not brown. When done, dredge a little baked flour over, to absorb the butter, then stir this gradually into the boiling liquor ; add salt SOUPS AND PURP.ES. 21 and pepper to season it well, and let it boil gently until required. Just before pouring into the tureen stir in two tablespoonfuls of hot cream, and a teaspoonful of dried and sifted parsley. To improve the appearance of the soup, a whole carrot may be boiled at the same time as the potatoes, then cut into fr.ncy shapes and rounds and added to the whole. The beaten yolk of an Qg

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