Potato Soup (Potage aux Pommes de Terre)

Ingredients

• 1 lb. potatoes
• 1 or 2 sticks of celery
• 2 onions
• I oz. butter or dripping
• II pts. stock or meat boilings
• £ pt. milk
• Seasoning

Method

1. 1

   Wash and peel potatoes, cut into thin slices, soak in cold water.

2. 2

   Shred celery and slice onions.

3. 3

   Melt butter in a saucepan, drain potatoes, add them with onion and celery.

4. 4

   Cook for a few minutes without browning, pour on stock, add seasoning, and simmer for 1 to 1.5 hours until soft.

5. 5

   Stir frequently to prevent burning, add more water if too thick.

6. 6

   Sieve if preferred, add milk last, and serve with fried crofttons or toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 87. The excerpt below is the record exactly as published.

Potato Soup (Potage aux Pommes de Terre) 1 lb. potatoes. 1 or 2 sticks of celery or £ tea-sp. celery seed. 2 onions. I oz. butter or dripping. II pts. stock or meat boilings. £ pt. milk. Seasoning

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