Posted on
10 October 2012
by
ewfood
Scotch Potato Soup
Ingredients
1 bunch leeks or 2 cups onion
1 head celery
5 tablespoons butter
1 quart milk
3 cups potato cubes
2 tablespoons flour
1/2 tablespoon finely chopped parsley
Salt, pepper
Preparation
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Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter for eight minutes (without browning), stirring constantly.
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Turn milk into double boiler, add leeks and celery
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cover and cook until vegetables are tender (about forty-five minutes).
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Parboil potato cubes in boiling salted water ten minutes.
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Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour.
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Combine mixtures, add seasonings, and cook in a large pan until potatoes are tender.
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Turn into hot soup tureen or soup bowl and sprinkle with parsley.
Cooks Note