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Cream of Potato
This is one of the best and most delicate soups.
5 freshly boiled potatoes.
1 slice of onion.
1 quart of hot milk.
1 small teaspoonful of salt.
1 teaspoonful chopped parsley.
This soup has no water in it, because that which has had potatoes boiled in
it is always spoiled for anything else and must always be thrown away. This
is why you must take a quart of milk instead of a pint.
There is no thickening in the soup, because the potatoes will thicken it
themselves. Put the parsley in at the very last, after the soup is in the
tureen.
The yolk of an egg beaten and put in before the second straining is nice
sometimes in this soup, but not necessary.
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