Pottage St. Germain

Ingredients

• 2 cups sliced raw potato
• 2 tablespoons diced onion
• i can green peas
• 2 tablespoons vegetable butter
• 3 stalks celery
• 6 cups water
• Salt to taste

Method

1. 1

   Add sliced potato, celery, onion, butter, and 2 teaspoons salt to the cold water, and boil until the vegetables are well cooked.

2. 2

   Drain the green (canned) peas, and throw the water away.

3. 3

   Add the peas to the boiling soup, and continue boiling for a few minutes.

4. 4

   Force through a colander, then through a finer strainer.

5. 5

   Salt to taste, reheat, and serve with bread croutons.

6. 6

   A little cream or canned milk is an improvement.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 72. The excerpt below is the record exactly as published.

POTTAGE ST. GERMAIN 2 cups sliced raw potato 2 tablespoons diced onion i can green peas 2 tablespoons vegetable butter 3 stalks celery 6 cups water Salt to taste

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