Puree de Pommes de Terre (Potato Soup)

Ingredients

• 1 lb. of potatoes
• 2 oz. dripping or butter
• ½ pint of milk
• 1 onion
• 1½ pint of stock or water
• salt
• pepper
• 1 tablespoonful of tapioca or semolina

Method

1. 1

   Wash and peel potatoes, slice them, peel and slice onion.

2. 2

   Melt dripping in a saucepan, add vegetables, and cook for five minutes without browning.

3. 3

   Add water and season to taste.

4. 4

   When boiling, skim and cook until vegetables are tender.

5. 5

   Pass through a sieve, return to saucepan, add milk, and sprinkle in tapioca or semolina.

6. 6

   Boil for another ten minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 123. The excerpt below is the record exactly as published.

Puree de Pommes de Terre {Potato Soup). — 1 lb. of potatoes, 2 oz. dripping or butter, £ pint of milk, 1 onion, 1\ pint of stock or water, salt and pepper, 1 tablespoonful of tapioca or semolina. Wash and peel the potatoes, cut them in slices, peel and slice the onion, melt the dripping in a saucepan, add the vegetables, and cook them in the fat for five minutes, taking care that they do not brown, then add the water and enough salt and pepper to taste. When this comes to the boil skim it, and let it boil until the vegetables are tender. Pass the soup through a wire sieve, return it to the saucepan, add the milk, and when it comes to the boil sprinkle in the tapioca or semolina, boil for another ten minutes longer. The soup is then ready for table. 200. Soupe au Lait {Milk Soup). — 1 pint of white stock, 1 pint milk, i onion, 1 oz. flour, 1 oz. butter, small fried bread croutons, i gill cream, 1 yolk of egg. Blend 1 oz. butter with 1 oz. flour, and cook for a few minutes 168 THE NEW CENTURY COOKERY BOOK without allowing the roux to take colour. Peel the onion and mince it, boil in the milk. Add the stock, which should be well flavoured, and the milk and onion. Bring the soup to the boil and skim it if necessary. The addition of half a gill of cream mixed with the yolk of an egg should be made at the last moment just before serving, when the soup is taken from the fire. It should not reboil after the cream and yolk are added. Season with pepper and salt, and serve hot. Fried croutons may be served as a garnish, strips of carrots and leek previously cooked in stock also form a suitable garnish by way of variety. 201. Pot age a la Tom ate maigre ( Tomato Soup without Meat Stock). — 1 lb. fresh or preserved tomatoes, fish-bones and trim- mings (those from a brill or plaice ivill do nicely ), 1^ oz. flour, 2 oz. butter, \ pint of milk, 1 onion, 1 small blade of mace, 3 cloves, 1 bouquet garni, a tablespoonful of crushed tapioca, pepper and. salt. Chop up the fish-bones, put them together with the trimmings in a stewpan, add about 3 pints of water, the onion (peeled and stuck with the cloves), the mace, and bouquet ; let it boil, skim, and simmer for about half an hour. Cut the tomatoes into slices, melt the butter in a stewpan, broil them over a bright fire. Strain the fish stock into this, stir the milk into the flour, and put with the soup ; stir until it begins to boil, skim and cook slowly for half an hour. Season with pepper and salt. Rub through a fine sieve, boil again, stir in the tapioca, let simmer for another ten minutes, and serve. CHAPTER XY SAUCES (See also Chapter X. on the composition of sauces) 202. Sauce JBechamel. — • oz. flour, 2 oz. butter, 1^ pint of milk,

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