Potato Soup
| Published: 5th January 2008 13:02 |
Potato Soup
- 1 tablespoon sago
- 1 ½ lbs of potatoes
- 2 tsps of salt
- ½ pt milk
- 3 pts water
- 1 ½ oz butter
- 2 or 3 onions
- ½ tsp peppercorns
Method
Slice potatoes and onions thinly, fry gently in butter for 5 to 10 mins, without browning them, shaking the stewpan occasionally to prevent sticking; add the water, salt and peppercorns, and boil until vegetables are tender (about 30 mins). Rub through a wire sieve with a wooden spoon. Then put back into the pan with milk and sago and boil 15 mins. Serve.
NB. If you boil a ham, use the left over water as all or part of the water for this dish – extra tasty!
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