Potato Soup-Puree


1 kg/2 lb 4 oz potatoes
2-3 cups milk
3 tbsp butter
3 leeks

2 egg yolks
3/4 cup milk

Slice washed and cleaned leeks, saute in butter until soft. Add peeled, washed, and sliced potatoes, cover with 5 cups of water, season with salt and cook 20-25 minutes. Rub cooked potatoes together with its broth through a sieve (ed.note — Obviously at the time when this book was published blenders did not exist.), add hot milk and mix well.  Just before serving add a little bit of butter and egg yolks mixed with milk. Serve toasts or corn flakes on the side.

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