Potato Soup

Ingredients

• two quarts of water
• two small onions
• four large potatoes
• two or three stalks of celery
• a tablespoon of flour
• a piece of butter the size of an egg
• a cup or more of whipped cream
• season with salt
• season with pepper

Method

1. 1

   Boil water with onions, potatoes, celery, and thyme or parsley.

2. 2

   When cooked, pass through a sieve and return to kettle.

3. 3

   Mix flour and butter, stir into hot soup, season, and add whipped cream.

4. 4

   Serve immediately.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 23. The excerpt below is the record exactly as published.

POTATO SOUP Boil in two quarts of water two small onions, four large or seven small potatoes, two or three stalks of celery cut in small pieces, and a sprig of thyme or parsley. When well cooked pass through a sieve and put back in the kettle. Mix smooth a tablespoon of flour and a piece of butter the size of an egg, stir up with a little of the hot soup and pour gradually into the soup. As it boils and thickens, season with salt and pepper to your taste. Lastly, stir in a cup or rhore of whipped cream

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