Cooking time: 30 mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan
For 8-10 people you need:
1 lb. peeled potatoes
1 pint chicken stock OR water and 2 stock cubes
2 large onions
2 oz. butter
2 oz. flour
1 pint milk
1/2 pint thin cream
little cayenne pepper
little celery salt
1. Put potatoes – cut into small pieces – into stock with chopped onion, bay leaf and seasoning.
2. Cook until tender, do not boil too quickly.
3. Rub through sieve.
4. Heat butter in saucepan, stir in flour, cook for several minutes, gradually stir in milk, bring to boil, cooking until smooth thickened sauce.
5. Add potato purée and heat, then stir in cream, seasoning, including the cayenne pepper and celery salt.
TO SERVE: In individual soup cups or tureen, garnished with the parsley.
TO VARY: Make a potato leek soup with 12 oz. potatoes, 1 large onion, 12 oz. leeks, etc. Garnish with tiny croûtons of fried bread and paprika pepper and chopped watercress.
TO STORE: In a cool place, reheat slowly.
Also shown in picture: Potato salad.
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