Potato Soup

Ingredients

• li pints of water
• 1 onion
• Salt
• and pepper
• milk
• lespoonful semolina

Method

1. 1

   Wash and peel the potatoes, cut them in slices; peel and slice the onion; melt the dripping in a saucepan, add the vegetables, and cook them in the fat for five minutes.

2. 2

   Then add the water, and salt and pepper to taste.

3. 3

   When this comes to the boil, skim it, and let it boil until the vegetables are tender.

4. 4

   Pass the soup through a wire sieve; return it to the saucepan, add the milk, and when it comes to the boil sprinkle in the semolina; boil for ten minutes longer.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 1. The excerpt below is the record exactly as published.

lespoonful semolina 1 onion li pints of water Salt and pepper Wash and peel the potatoes, cut them in slices; peel and slice the onion ; melt the dripping in a saucepan, add the vegetables, and cook them in the fat for five minutes, taking care that they do not brown; then add the water, and salt and pepper to taste. When this comes to the boil, skim it, and let it boil until the vegetables are tender. Pass the soup through a wire sieve ; return it to the saucepan, add the milk

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