Soup Maigre

Ingredients

• half a pound of potatoes
• the white part of two leeks
• one pint of cold water
• one ounce of butter
• a tablespoonful of crushed tapioca
• half a tablespoonful of salt
• a quarter of a teaspoonful of pepper
• one pint of milk
• the beaten yolks of two eggs
• a quarter of a pint of cream

Method

1. 1

   Parboil potatoes, discard water.

2. 2

   Slice and combine with leeks, water, butter, tapioca, salt, and pepper.

3. 3

   Simmer until soft, sieve, return to pan, add milk, and bring to boil.

4. 4

   Pour over beaten yolks and cream in a tureen.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 96. The excerpt below is the record exactly as published.

Soup Maigre. i Peel half a pound of potatoes, and parboil them, that is, partly boil them, and throw away the water, because there is in potatoes a hurtful, almost poisonous quality, which is removed by great heat ; the water that potatoes are boiled in is rendered unwholesome, they should always be parboiled before being made into soup or added to Irish stew, Potato Pot, &c. Cut the potatoes into slices, also the white part 174 DOMESTIC COOKERY. of two leeks, put them into a clean pan with one pint of cold water, one ounce of butter, a tablespoonful of crushed tapioca, half a tablespoonful of salt, a quarter of a teaspoon- ful of pepper ; simmer till soft. Pass all through a sieve, return the soup to the pan ; add to it one pint of milk ; bring to the boil. Pour it into the tureen on to the beaten yolks of two eggs and a quarter of a pint of cream

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