Potato Soup with Bouillon

Ingredients

• 2 lbs. of raw or unboiled peeled potatoes
• 2 qts. bouillon of oxbones
• 1 roll cut into small cubes
• % tbsp. of butter

Method

1. 1

   Pare and cut potatoes into small pieces, cook until soft in bouillon, then press through a sieve.

2. 2

   Optionally, leave potato pieces whole.

3. 3

   Toast roll cubes until light yellow and add to soup or serve with it.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 7. The excerpt below is the record exactly as published.

POTATO SOUP WITH BOUILLON. Quantity for 6 Persons. 2 lbs. of raw or unboiled peeled or bouillon of rabbitroast bones, potatoes or bouillon of poultryroast bones 2 qts. bouillon of oxbones, 1 roll cut into small cubes (soup-bones)' % tbsp. of butter

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