Potato Soup

Ingredients

• 2 lbs. of raw potatoes
• 2 qts. of water
• 1% tbsps. of fresh butter
• % tbsp. of butter
• % tsp. of meat extract

Method

1. 1

   Pare and cut potatoes into small pieces, cook until soft in water, then press through a sieve and cook again.

2. 2

   Add salt, butter, and meat extract.

3. 3

   Fry roll cubes in butter until light yellow and add to soup before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 7. The excerpt below is the record exactly as published.

POTATO SOUP WITH BOUILLON. Quantity for 6 Persons. 2 lbs. of raw or unboiled peeled or bouillon of rabbitroast bones, potatoes or bouillon of poultryroast bones 2 qts. bouillon of oxbones, 1 roll cut into small cubes (soup-bones)' % tbsp. of butter Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If yo" wish you may leave the pieces of po- tatoes whole. The roll cubes are toasted light yellow and put into the soup or served witlh it. Remarks : Potato-soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup. No. 46— POTATO SOUP. Quantity for 6 Persons. 2 lbs. of raw potatoes Salt 2 qts. of water 1 roll cut into cubes 1% tbsps. of fresh butter % tbsp. of butter % tsp. of meat extract

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