Potato Soup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of potatoes cooked in meat stock. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Soup I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
145. INGREDIENTS.—4 lbs. of mealy potatoes, boiled or steamed very dry, pepper and salt to taste, 2 quarts of stock No. 105.
Mode.—When the potatoes are boiled, mash them smoothly, that no lumps remain, and gradually put them to the boiling stock; pass it through a sieve, season, and simmer for 5 minutes. Skim well, and serve with fried bread.
Time.—1/2 hour. Average cost, 10d. per quart.
Seasonable from September to March.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
1.8kg mealy potatoes
salt and freshly-ground black pepper, to taste
2l medium stock
Method:
Peel the potatoes then steam for about 25 minutes, or until tender but still dry. Drain and turn into a bowl then mash until very smooth (there should be no lumps). Add the stock to a large pan and bring to a boil. Gradually whisk in the potatoes until very smooth and return to a boil. Cook until heated through then take off the heat and pass through a fine-meshed sieve, pressing down on the solids with the back of a spoon.
Return to the pan, bring to a simmer and cook for 5 minutes. Skim the surface, adjust the seasonings to taste and serve with fried bread.
