Potato Soup

Ingredients

• half a dozen large potatoes
• one table-spoonful of chopped onion
• half a pint of chopped celery
• one table-spoonful of flour
• a heaping teaspoonful of salt
• one-fourth of a teaspoonful of white pepper
• a pint and a half of milk
• one pint of cream
• four table-spoonfuls of sherry

Method

1. 1

   Pare potatoes and boil in water for half an hour.

2. 2

   Meanwhile, boil celery, onion, and a pint of milk in a double-boiler.

3. 3

   Mix half-pint of cold milk with flour and stir into boiling milk.

4. 4

   Drain potatoes, mash until smooth, and gradually add boiling milk and vegetables.

5. 5

   Season with salt and pepper, strain into double-boiler, add butter, and cook for five minutes.

6. 6

   Add hot cream, stir in sherry, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 78. The excerpt below is the record exactly as published.

Potato Soup. For six persons use half a dozen large potatoes, one table-spoonful of chopped onion, half a pint of chopped celery, one table-spoonful of flour, a heaping teaspoonful of salt, one-fourth of a teaspoonful of white pepper, a pint and a half of milk, one pint of cream, four table- spoonfuls of sherr

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