Potato soup
Cream of potato soup
Serves 4
From M.F.K. Fisher’s How To Cook A Wolf.
*
4 medium potatoes, peeled and sliced thinly
2 mild onions, sliced thinly
2 tbs flour
4 tbs butter
salt and pepper
1 cup potato water
3 cups rich scalded milk
1 tbs chopped parsley, 1 tbs chopped chives
First
Stew the onions gently in one-half the butter for 15 mins. Add the potatoes
and cover with a small amount of water, about two cups. Cook gently until
tender. Drain, saving one cup of the water, and put the vegetables through
a strainer.
Second
Make a roux of the remaining butter and the flour (a roux is a cooked
mixture of flour and a cooking fat that is used to thicken sauces and gravies),
add the potato water and the seasoning, and stir in the scalded milk. Combine
the mixture with the strained vegetables and heat thoroughly, beating with
an egg beater for several minutes. Add the chopped herbs and serve at once,
or chill and serve as Vichysoisse the next day.