Potato Soup

Ingredients

• a half dozen medium-sized potatoes
• a quart of cold water
• a pint of fresh boiling water
• a sprig of parsley
• a stalk of celery
• a slice of onion
• three pints of new milk
• a tablespoonful of flour
• a tablespoonful of butter
• salt to taste
• pepper to taste
• two thoroughly beaten eggs

Method

1. 1

   Pare potatoes, boil in cold water until half done, drain, cover with boiling water, add parsley, celery, and onion, boil until done.

2. 2

   Boil milk, press potatoes through a sieve, rub flour and butter together, stir into boiling milk, pour over potatoes, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 60. The excerpt below is the record exactly as published.

salt to taste. Serve very hot with toast cut in dice shape, or strain and serve in bouillon cups, placing in each a ring of green pepper. With this serve small, round snowflake crackers. Duchess Soup Put three pints of milk into a boiler, and set on the fire; add one small carrot sliced, one silver-skinned onion chopped, a blade of mace, and four whole cloves. Rub a tablespoonful of butter and one of flour together. Strain the milk, return it to the boiler, add the butter and flour, with four ounces of grated cheese. Stir, take from the fire, season with salt and pepper, and add the beaten yolks of four eggs. Let come to a boil and serve. 114 THE NEW ANNIE DENNIS COOK BOOK Delicious Corn Soup Take eight ears of corn, cut the grains and scrape well; in winter, a can of corn will do; put in a sauce pan with a teacupful of water, cover the vessel and cook until the corn is tender. Meanwhile put in an- other saucepan, a heaping teaspoonful of butter; let this melt; sift in a tablespoonful of flour; let brown slightly, and add half a cup of water; then stir into this one quart of sweet milk. Let come to a boil, pour into the corn, let boil up once, salt and pepper to taste and serve with small heart rings of toast. If desired, strain and clear with white of egg, as directed at the head of the chapter. Potato Soup Take a half dozen medium-sized potatoes, pare, and put on to boil in a quart of cold water. When half done, drain and cover with a pint of fresh boiling water. Add a sprig of parsley, a stalk of celery, a slice of onion, and let boil until the potatoes are done. Put three pints of new milk on to boil. Press the potatoes through a sieve. Rub a ta/blespoonf ul each of flour and butter together, and stir into the boiling milk. Pour over the potatoes, stir until smooth, season with salt and pepper, and serve immediately. This soup may be made rich by first placing two thoroughly beaten eggs in the tureen and pouring the hot liquid over them, stirring very rapidly meanwhile. White Soup One quart of white stock ; one pint of cream or milk ; one heaping tablespoonful of corn starch, or two table- spoonfuls of flour; one saltspoonful of white pepper; one-quarter saltspoonful of cayenne; one scant tea- spoonful of salt, and one tablespoonful of butter. Remove every globule of fat from the stock and put it on to boil with the milk or cream, in a granite pan. Mix the salt and pepper with the flour or starch. Melt the butter in a saucepan ; v^rhen bubbling, add the flour THE NEW ANNIE DENNIS COOK BOOK 115 mixture and stir thoroughly until well mixed and foamy. Dip out a little of the boiling stock and stir it into the butter; stir rapidly as it thickens quickly, then add more stock and stir until it is smooth and free from lumps. Keep on adding stock until it is thin enough to pour easily, then turn the whole into the remainder of the stock and mix it thoroughly. If it is too thick, add a little more stock or milk, and if too thin, reduce it by longer boiling, or add one egg. The egg should be well beaten in a large bowl, and a cupful of the hot soup poured into it and well mixed. Then strain it into the hot tureen, and strain the remainder of the hot soup into it. If the beaten egg is stirred directly into the Qiot soup over the fire it will curdle. Add more seasoning if needed, and if celery was not used in making the stock, add a little celery now, if the flavor is liked. This soup should be thick and smooth like thin cream, without a suspicion of fat, and so delicately seasoned that the chicken flavor is not disguised. Serve with crisped crackers. Chicken Soup When making chicken salad, one may have a deli- cious soup by using the water in which the chicken was boiled, with sweet milk added in the proportion of one pint of milk to three pints of broth. If there are not three pints of broth, make it up with boiling water. Thicken with rice, cooking small quantity of rice in the soup twenty or thirty minutes before serving ; if liked, add a little celery chopped fine (or celery salt, or bruised seed) and a very little onion juice; stir in one teaspoonful of butter, and salt and pepper to taste

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