Potato Soup.
A dish — potatoes of medium size and milk carry it.
contains glutencontains dairy
Ingredients
US
Metric
- 4 potatoes of medium size
- 1-1/2 pints of milk
- 2 tablespoonfuls of minced celery
- 4 tablespoonfuls of minced onion
- 1 tablespoonful of flour
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 1 tablespoonful of butter
- 1/2 teaspoonful of minced parsley
Make it lactose-friendly
- 1-1/2 pints of milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Pare the potatoes, and, placing on the fire in enough boiling water to cover them, cook for thirty minutes. Reserve one gill of the milk, and put the remainder in the double-boiler with the onions and celery, and place on the fire. Mix the cold milk with the flour, and stir into the boiling milk. When the potatoes have been cooking for thirty minutes, pour off all the water and mash them fine and light. Gradually beat into them the milk. Now add the salt, pepper, and butter, and rub the soup through a sieve. Return to the fire, and add the minced parsley. Cook for five minutes, and serve immediately.
Nutrition (estimated, per serving)
| Calories | 274 |
|---|---|
| Protein | 8.4 g |
| Fat | 2.9 g |
| Carbs | 54.9 g |
| Fiber | 6.0 g |
| Sodium | 346 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States