No. 116 — Potato Purée Soup

Make broth from 3 Russian pounds of beef, or 2 pounds of beef and 1 pound of ham, or simply from roasted bones left from roast beef. Rinse raw beef, cover with cold water, put on a lid, bring to the boil three times over high heat and skim. Add a bunch of greens and, if desired, a piece of ham previously brought once to the boil and cleaned of soot; cook until the broth is ready.

Peel and wash 1½ Russian pounds of fresh potatoes, cover with cold water, salt, add ½ spoonful of butter and the crumb of a bread roll, and cook until soft. Rub through a sieve while hot.

Add ½ spoonful of flour fried in one spoonful of butter, stir and heat; dilute with hot strained stock, bring to the boil and strain. Add sliced ham if used, bring to the boil, and pour into a tureen with fresh dill. For variety add fresh sour cream or egg yolks mixed with cream.