Potato Soup

Ingredients

• one pound of potatoes
• one onion prepared and chopped
• three pints of clean fresh water or stock
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a quarter of a teaspoonful of sugar
• one carrot grated
• one tablespoonful of fine sago
• half a pint of milk

Method

1. 1

   Wash and peel potatoes, cut into slices, and parboil.

2. 2

   Add water or stock, onion, salt, pepper, sugar, and grated carrot.

3. 3

   Simmer for twenty minutes, then add sago and boil for ten more minutes.

4. 4

   Rub potatoes through a sieve, return soup to pan, add milk, bring to boil, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 76. The excerpt below is the record exactly as published.

Potato Soup. Take one pound of potatoes ; wash and peel them very thinly, because the best part is close to the skin ; cut them into slices and parboil them. When this is done add three pints of clean fresh water or stock to the potatoes, and one onion prepared {see Onions) and chopped, half a teaspoon- ful of salt, a quarter of a teaspoonful of pepper, a quarter of a teaspoonful of "^ugar, and one carrot grated. Simmer all slowly twenty minutes, then .shake in one tablespoonful of fine sago. Boil ten minutes more. Rub the potatoes quite smooth through a sieve, return the soup to the pan, and add half a pint of milk

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