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POTATO SOUP (a la Creme)

Take about twenty large-sized potatoes; cleanse, peel, wash, and cut them in pieces. Put them into a stewpan with one large onion and one head of celery also sliced up. Add four ounces of fresh butter, a little pepper, salt, and grated nutmeg. Set the pan on a slow fire, let the contents simmer, stirring occasionally, till they are nearly reduced to a sort of puree. Add three pints of good white consomm, then let the potatoes boil gently by the side of a moderate fire for half an hour, pass them through the tamis, and after having removed the puree into a soup-pot, add, if required, a little more consomm to it, and set it on the fire to boil gently by the side of the stove, in order to clarify it in the usual way required for other purees of vegetables. Just before serving add a pint of boiling cream, a pat of fresh butter, and a little pounded sugar.