Spanish Soup

Ingredients

• 4 medium-sized potatoes
• 2 onions
• a stalk of celery
• 1 quart of boiling salted water
• 1 pint of milk
• 1 teaspoon of salt
• two tablespoons of butter
• 4 tablespoons of flour
• 1 or 2 eggs
• a speck of red pepper
• a dash of white pepper
• pieces of pimento cut in fancy shapes

Method

1. 1

   Wash, pare, and cut potatoes, onions, and celery.

2. 2

   Cook in boiling salted water until soft, drain, and puree.

3. 3

   Return to heat, add milk, salt, and peppers.

4. 4

   Mix butter with flour and add to soup.

5. 5

   Cook for 10 minutes.

6. 6

   Optionally, add beaten yolks of eggs diluted with soup before serving.

7. 7

   Garnish with pimento.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 11. The excerpt below is the record exactly as published.

Spanish Soup. Wash, pare and cut into small pieces 4 medium-sized potatoes, 2 onions and a stalk of celery. Cook in 1 quart of boiling salted water until soft, drain and put through a puree strainer. Return to the fire and add 1 pint of milk, 1 teaspoon of salt, a dash of white and a speck of red pepper. Mix two tablespoons of butter with 4 tablespoons of flour and add to soup. Cook 10 minutes. If desired, the beaten yolks of 1 or 2 eggs, diluted with a little of the soup, may be added a few minutes before serving. Add pieces of pimento cut in fancy shapes

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