Potato Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of potatoes and onions cooked in white stock, pureed and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Soup.
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This is a classic recipe for a Victorian version of Potato Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 154.—POTATO SOUP.
Peel and slice up a dozen good potatoes and six onions, and put them into a stewpan with four ounces of butter, a little nutmeg, pepper and salt; add two quarts of white stock, or water, and allow the whole to boil gently over a slow fire, until the potatoes are done; then rub them through a tammy, pour the soup into a soup-pot, stir it over the fire until quite hot; add half a pint of cream, and serve with fried crusts, separately.
Modern Redaction
Ingredients:
12 potatoes, peeled and sliced
6 onions, peeled and sliced
120g butter
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
2l white stock (or water)
300ml cream fried bread, to accompany
Method:
Scrape the carrots clean then shave with a potato peeler. Place the carrot shavings in a pan with the onion, celery, ham, butter, black peppercorns and water. Bring to a boil, reduce to a gentle simmer then cover and cook for two hours over low heat.
Take off the heat, pour into a blender and purée until smooth. Pass through a fine-meshed sieve, pressing down with the back of a spoon. Transfer the liquid to a pan, stir in the stock then bring to a boil. Reduce to a simmer and cook for 10 minutes then skim off any grease from the surface. Stir in the meat glaze and sugar then season to taste.
Serve the soup, accompanied by pieces of fried bread.
