Potato Soup

Ingredients

• 4 small potatoes.
• 2 slices of small onion.
• 2 or 3 sprigs parsley.
• 1 stalk celery.
• 1 small piece bay-leaf.
• I^ pts. boiling water.
• 1 qt. milk.
• 2 tbsps. flour.
• 2 tbsps. butter.
• 1 tsp. salt.
• i tsp. pepper.

Method

1. 1

   Put the potatoes, celery, onions, parsley and bay-leaf into a saucepan; cover with the boiling water and boil until potatoes are soft.

2. 2

   Thicken the milk with the flour and butter, add the seasoning, rub potatoes and water through a sieve into the white sauce.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 27. The excerpt below is the record exactly as published.

2 tbsps. flour. I tsp. pepper. Cut the meat into half-inch cubes, put it in a stew-pan with the cold water and bring to a boil. Mix the flour with half a cup of cold water and stir into the boiling stock. Add the rice and simmer one hour, add the onion, celery and carrot, cook for one hour longer, then add the turnips, potatoes, salt and pepper, and simmer for half an hour longer. Serve hot. Note. — Two quarts of stock from left-overs may be substituted for meat and water. If liked, half a cup of finely-shredded cabbage may be added with the carrots and onions. 59.— MACARONI SOUP. 1| pts. clear soup stock. I 1 tsp. salt. 4 sticks macaroni. | Break the macaroni into small pieces and throw it into one quart of boiling, salted water. Boil for twenty-five minutes with the cover off the stew-pan. Drain off the water and add the macaroni to the stock which has been heated. Cover and simmer for fifteen minutes. Season to taste with salt and pepper. 60.— CREAM OF VEGETABLE SOUP. 1 cup cooked vegetable (non- starchy). 2 cups vegetable water. Salt and pepper to taste 2 cups milk. 4 tbsps. flour. 2 tbsps. butter (or sweet dripping). 62 DOMESTIC SCIENCE. Press the vegetable through a sieve, or chop it finely ; put the vegetable water on to boil. Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk. Stir with the boiling liquid, and stir constantly until it thickens and boils two minutes. Stir in the butter or dripping, vegetable pulp and remaining milk, and bring to simmering point. Season to taste and serve hot. 61._P0TAT0 SOUP. 4 small potatoes. 2 slices of small onion. 2 or 3 sprigs parsley. 1 stalk celery. 1 small piece bay-leaf. I^ pts. boiling water. 1 qt. milk. 2 tbsps. flour. 2 tbsps. butter.

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