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Potato Soup

Soups

Potato boiled until fallen, often with a little lard or butter "A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same time, an agreeable change." (Soyer 1845). Francatelli 1852 suggests this might be a breakfast dish.


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

33. Potato Soup.- Proceed as above [see: Mutton Broth], omit the barley, add two pounds of potatoes, peeled and cut in slices, put them in when the broth is boiling; simmer till in pulp, and serve. A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same time, an agreeable change.




Original Receipt in Francatelli 1867;

No 154 POTATO SOUP
Peel and slice up a dozen good potatoes and six onions, and put them into a stewpan with four ounces of butter, a little nutmeg, pepper and salt; add two quarts of white stock or water, and allow the whole to boil gently over a slow fire until the potatoes are done, then rub them through a tammy, pour the soup into a soup pot, stir it over the fire until quite hot, add half a pint of cream, and serve with fried crusts separately.




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