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Try the POTATO SOUP 3 on this page!
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POTATO SOUP 3
POTATO SOUP 3
2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large
Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and
salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small
pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve,
return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick
add more water. Mix the parsley in the soup just before serving.
Enjoy the POTATO SOUP 3!
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General
Soup Making Tips
CREAM SOUPS are highly nutritious and are of great variety. They have for their foundation a thin cream sauce, but to this are always added vegetables, meat, fish or grains. |
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