Home › The Principles of Cookery › Leeks and Potato Soup, Maigre

Leeks and Potato Soup, Maigre

Prepare and fry the leeks as in the recipe for LEEK SOUP (which see). Season them with a tea-spoonful of pepper and half a tea-spoonful of salt, and pour over them three pints of boiling water. Let them simmer for half an hour. Then put with them four large mealy potatoes, peeled and cut into slices. Boil until the potatoes are sufficiently soft to crush easily. Press the whole through a sieve, make the soup hot, add a pint of boiling milk or cream, and serve.