Potato Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of potatoes, shin of beef, onion, celery and rice. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Soup II.
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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
146. INGREDIENTS.—1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, 1/2 a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to taste, 3 quarts of water.
Mode.—Cut the beef into thin slices, chop the potatoes and onion, and put them in a stewpan with the water, peas, and rice. Stew gently till the gravy is drawn from the meat; strain it off, take out the beef, and pulp the other ingredients through a coarse sieve. Put the pulp back in the soup, cut up the celery in it, and simmer till this is tender. Season, and serve with fried bread cut into it.
Time.—3 hours. Average cost, 4d. per quart.
Seasonable from September to March.
Sufficient for 12 persons.
Modern Redaction
Ingredients:
500g shin of beef, cut into thin slices
500g potatoes, peeled and chopped
1 onion, peeled and chopped
250g peas
60g rice
2 heads of celery, finely sliced
salt and freshly-ground black pepper
3l water
Method:
Combine the beef, potatoes, onion, peas and rice in a pan. Pour over the water then bring to a simmer, cover and cook gently for about 80 minutes, or until the beef has coloured the water. Remove the beef then pass the remaining ingredients through a coarse sieve, pressing down with the back of a spoon to pulp them.
Return the resultant pulp to the pan, add the celery and bring to a simmer. Cook for about 20 minutes, or until the celery is tender then adjust the seasonings to taste. Ladle into warmed soup bowls and garnish with crôutons of fried bread.
