Old-Fashioned Potato Soup
Floury potatoes cooked soft, sieved and let down with milk into something between a soup and a thin purée. Celery salt and a whisper of cayenne keep it from tasting flat.
Ingredients
- floury potatoes — 3 pcs
- milk — 1 l
- onion — 2 slices
- butter — 3 tbsp
- all-purpose flour — 2 tbsp
- salt — 1.5 tsp
- celery salt — 0.25 tsp
- black pepper — 1 pinch
- cayenne pepper — 1 pinch
- parsley, chopped — 1 tsp
Instructions
- Peel the potatoes and boil them in salted water until completely tender.
- Meanwhile, warm the milk with the onion slices, then remove and discard the onion.
- Drain the potatoes and press them through a sieve or ricer — do not use a blender, which makes them gluey.
- Stir the hot milk into the potatoes a ladle at a time until smooth.
- Melt the butter in a small pan, stir in the flour, cook for a minute, then whisk it into the soup to bind it.
- Season with salt, celery salt, pepper and cayenne, and simmer gently for 2–3 minutes.
- Scatter the parsley over just before serving.