Potato Soup III is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of potatoes, bread, leeks and rice. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Soup III.
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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
(Very Economical.)
147. INGREDIENTS.—4 middle-sized potatoes well pared, a thick slice of bread, 6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots, a teacupful of rice, a teaspoonful of salt, and half that of pepper, and 2 quarts of water.
Mode.—The water must be completely boiling before anything is put into it; then add the whole of the ingredients at once, with the exception of the rice, the salt, and the pepper. Cover, and let these come to a brisk boil; put in the others, and let the whole boil slowly for an hour, or till all the ingredients are thoroughly done, and their several juices extracted and mixed.
Time.—2-1/2 hours. Average cost, 3d. per quart.
Sufficient for 8 persons.
Seasonable in winter.
Modern Redaction
Ingredients:
4 medium potatoes, peeled
1 thick slice of bread
6 leeks white only, peeled and cut into thin slices
120g rice
1 tsp sea salt
1/2 tsp black pepper
2l water
Method:
Add the water to a stockpot and bring to a boil. As soon as the water is boiling well add the potatoes, bread and leeks (these should be tipped into the pan at the same time). Cover and return to a brisk boil then put in the rice, salt and black pepper.
Continue boiling slowly for 60 minutes, or until all the ingredients are very tender. Take off the heat, ladle into warmed soup bowls and serve.
