Potato Soup (Normandy)

Name: Potato Soup (Normandy)
Yield: 6 servings
Ingredients: Parboil, slice, and pare ten large potatoes; add 2 onions, sliced; 2 bits of celery; and I ounce butter; add 4 slices of stale bread; and i quart of white stock; add salt; pepper; and nutmeg; I pint of hot milk blended with flour and butter

From With a saucepan over the sea, 1902

Serves 6

Serve with croutons.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.

POTATO SOUP. (Normandy.) Parboil, slice, and pare ten large potatoes. Drain them and add 2 onions, sliced, 2 bits of celery, and I ounce butter. Cook for 10 minutes, add 4 slices of stale bread, and i quart of white stock. Simmer for 2 hours, add salt, pepper, and nutmeg, I pint of hot milk blended with flour and butter

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