“There ain’t a body, be it mouse or man, that ain’t made better by a little soup.” – Kate DiCamillo
Well, we completed our first recipe – a 100 year old potato soup recipe! The outcome was simple and delicious.
Some Observations
Less than 10 minutes into the cooking process the air in our house was filled with a wonderful onion/potato/celery aroma. Made me think about the person preparing this dish 100 years ago – did he or she enjoy that same aroma?
While I enjoyed the simplicity of this recipe, my sons thought the addition of some cheese and bacon would enhance the recipe.
I confess that I added a little extra black pepper to the soup. In hindsight, I should have just added it to my own personal soup bowl. I can never get enough black pepper!
This soup is inexpensive to prepare and quite filling.
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This recipe came from a book Preparation of Vegetables for the Table published in 1914.
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[h4] Potatoes pared, chopped with celery and onions. [/h4]
Add boiling water to cover and boil for 30 minutes. No lid on pot – leave uncovered.
When the potatoes are done cooking, pour off the water saving it to be used later.
Mash the vegetables until light and fine. Then gradually beat in a portion of the water from which they were boiled.
Run the vegetable mix through a sieve.
Half cup cold milk and tablespoon flour are whisked together.
The cold milk/flour mixture is stirred into the hot milk using a double boiler.
After the vegetable puree has been heated and stirred for three minutes, blend in the hot milk, salt and pepper.
Last step add in butter and minced herbs.
Success! 1914 Potato Soup came out great.
