No. 166 — Meatless Potato Purée Soup
Complete English translation of Molokhovets recipe No. 166 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Fry half an onion in ½ spoonful of butter, sprinkle with ½ spoonful of flour and fry again. Add to the potatoes, cook until completely soft and rub the mixture through a sieve.
If desired, thicken with two egg yolks beaten with ½ glass of cream, add salt and heat until very hot. Instead of cream and yolks, sour cream may be used, or simply dill and parsley.
Serve with croutons No. 216 or herring quenelles No. 234.
To provide
½ carrot, ½ leek and ½ celery root ½ parsley root and onion 5–10 allspice berries and 1–2 bay leaves 1–2 spoonfuls of Finnish-style butter | ½ French bread roll 2 Russian pounds of potatoes and ½ spoonful of flour ½–1 glass of sour cream, or ½ glass of cream with 2 yolks Fresh greens |