Potato Soup

Ingredients

• three pounds of raw lean veal
• four ounces raw ham
• four white onions
• six leeks
• two ounces of butter
• four raw potatoes
• a bunch of parsley
• one of chervil
• three bay leaves
• a teaspoonful of coriander seeds
• half a gill of white wine
• three quarts of white broth
• two quarts of water
• two teaspoonfuls of salt
• one teaspoonful of pepper
• two gills of cream
• an ounce of good fresh butter

Method

1. 1

   Cut veal, ham, onions, and leeks into thin slices and fry in butter for 10 minutes.

2. 2

   Add sliced potatoes, parsley, chervil, bay leaves, and coriander seeds.

3. 3

   Moisten with wine, broth, and water; season with salt and pepper.

4. 4

   Boil for 10 minutes, cover, and bake for 1.5 hours.

5. 5

   Pass through a sieve, then through a fine sieve.

6. 6

   Heat cream and butter, mix, and serve with bread crotons.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 250. The excerpt below is the record exactly as published.

Potato Soup) Sornle Garniert (Trout Garnished) Reh-coteletli mit Triibel (Venison Chops with Grapes) Hamedaler Chas-brodli (Swiss Rarebit) Lammbi mit Knopfli (Lamb with Dumplings) Vergoldete Kliechli Honig Pudig (Golden Fritters) (Honey Pudding) Friichte (Fruit) Schwarze Kaffi (Black Coffee) 626 SWITZERLAND En Unklari Herdopfel Subbe. (Potato Soup.) Cut in very thin slices three pounds of raw lean veal, four ounces raw ham, four white onions, and six leeks, and fry in two ounces of butter for ten minutes, stirring occasionally. Put in four raw potatoes thinly sliced, with a bunch of parsley, one of chervil, three bay leaves, and a teaspoonful of coriander seeds. Moisten with half a gill of white wine, three quarts of white broth, and two quarts of water ; season with two teaspoonfuls of salt and one teaspoonful of pepper ; mix, and let boil for ten minutes. Cover pan, and set in oven for an hour and thirty minutes ; pass the puree through a sieve into a basin, then through a very fine sieve into another pan. Place pan on a brisk fire, pour in two gills of cream with an ounce of good fresh butter

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