Potato Soup

Ingredients

• 2 lb. potatoes
• 1 leek
• 1 onion
• 2 oz. butter
• 1 tablespoonful crushed tapioca
• half a stick celery
• half a pint milk
• 2 quarts of stock or water
• nutmeg

Method

1. 1

   Wash, peel, and slice the potatoes, leek, celery, and onion.

2. 2

   Cook vegetables in butter for a few minutes, add stock or water, season, boil, and simmer until done.

3. 3

   Pass through a colander, return to pan, add milk and tapioca, stir until boiling, simmer for 20 minutes, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.

d onion fried in butter and chopped parsley put over the potatoes. Potatoes a la Hongroise. This dish is composed of plain boiled or steamed small potatoes, dished up, seasoned with salt, pepper, and paprika, and sauced over with oiled butter and a few drops of lemon juice. t6o HOW TO COOK VEGETABLES. Potatoes a la Jackson. These are mashed potatoes finished with cream and carefully seasoned. Dish up and garnish the puree with fillets of Gorgona anchovies and serve. Potatoes a la Noisette. Wash and peel some potatoes, cut them into rather large dice or cube shapes, parboil them in salted water* and fry them to a nut-brown colour in butter. Drain them carefully and dish up. Mirette Potatoes. Wash and peel 6 potatoes, cut them into small even-sized dice, blanch and drain them. Fry them a golden colour in clarified butter in a saute-pan. Pour off the butter, and add a tablespoonful of liquefied meat glaze. Season with a little salt, pepper, and a pinch of paprika. Have 2 finely- shredded truffles, and mix these with the potatoes. Range the whole in a buttered dish, sprinkle over with grated Parmesan cheese and a few drops of oiled butter, and bake in a sharp oven for about 10 minutes. Serve hot. Potato and Beetroot Pie. Pound a small cooked beetroot in a mortar, season with salt and pepper, add some melted butter, mix it with thrice the quantity of mashed potatoes, put it into a buttered pie dish. Pour over some white sauce, besprinkle with breadcrumbs, and oiled butter, and bake for i hour. Dish up and serve hot. Devonshire Potato Pie. Line the inside of a buttered pie-dish with mashed potatoes and put here and there a small piece oi fresh butter. Season with salt and pepper, and put in a layer of peeled and sliced fresh button mush- rooms, flavour- with lemon juice ; pour over all POTATOES. i G i gills of clotted cream, then fill up with mashed potatoes, smooth over the top, brush it with yolk of egg, and bake till nicely browned in a hot oven. Potato and Bacon Pie. Slice some washed and peeled potatoes, mix them with a fourth part of bacon, cut up small, season with salt, pepper, and nutmeg, moisten with a gill of cream, and 2 eggs beaten together ; bake in a moder- ately hot oven for about an hour, and serve hot. French Potato Omelet. Prepare a well-seasoned potato puree, about l lb., enriched with a little butter and cream. Break 4 or 5 eggs in an earthenware pan, season with salt, pepper, grated nutmeg, and parsley which has been well washed, dried, and chopped. Beat up the eggs, etc., and add them gradually to the puree. Melt 2 oz. of butter in an omelet pan ; when quite hot pour in the mixture, and stir it with a spoon until the omelet commences to thicken. Roll the omelet into shape and allow to brown, then turn it out on a hot dish. Potato Omelet a la Regence. Cut about 1 lb. of cold boiled, new kidney potatoes into thin slices. Heat up 1 gill of cream in a stew- pan, put in the potatoes, season with salt and pepper, and a grate of nutmeg ; simmer for 10 minutes. Sprinkle in 2 tablespoonsful of fresh breadcrumbs, and \ oz. of oiled butter, stir in 3 beaten eggs. Finish cooking in an omelet pan containing 1 oz. of melted butter, giving it the shape of an omelet. Turn out on to a hot dish, and serve. Souffle or Puff Potatoes. Wash and peel thinly 8 or more sound, medium- sized Dutch potatoes ; cut them lengthwise into ^-in. thick slices. In cutting the slices, hold the knife somewhat slanting. Put the slices on a cloth, and L HOW TO COOK VEGETABLES. lf)2 cover up till wanted. Have a pan half filled with suitable frying fat to get moderately hot (not as hot as in the case of ordinary frying). Plunge the potato slices (6 or 8 at a time) into the fat for about 5 minutes. Take up and drain them. Now let the fat get thoroughly hot (smoking hot). Place the potatoes in a frying basket, and plunge them into the fat. Move the basket to and fro in the pan, and fry until the potato slices swell and acquire a golden colour. Then take them up, drain them and sprinkle with a little fine salt. Dish up immediately on a hot dish with a folded napkin or fancy dish paper, and send to table at once. Where it is possible to have two pans of fat the frying operation can be more quickly and more successfully performed. Potato Soup. 2 lb. potatoes, i leek, i onion, 2 oz. butter or dripping, I tablespoonful crushed tapioca, half a stick celery or i teaspoonful celery seed, £ pint milk, salt, pepper, and nutmeg, 2 quarts of stock or water

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