Potato Soup
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 3 lbs. potatoes
- 2 quarts broth
- pepper
- salt
- 2 oz. onions
- fried or toasted bread
Instructions
- Mash the steamed or boiled potatoes to a smooth paste.
- Gradually mix in the boiling broth, stirring well.
- Pass the soup through a strainer.
- Return the soup to the fire, add pepper and salt to taste, and let it boil for five minutes.
- Skim off the black scum that rises to the surface.
- If desired, fry the minced onions a light brown and add them to the soup.
- Let the onions stew in the soup for ten minutes.
- Serve very hot with fried or toasted bread.