Potato Soup – Allinson Vegetarian Cookery Book
2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head
of celery, saving the heart for table use; 1 large Spanish onion, 1
pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely
chopped parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel and chop roughly the onion, prepare and cut
in small pieces the celery. Cook the vegetables in three pints of
water until they are quite soft. Rub them through a sieve, return the
fluid mixture to the saucepan; add the milk, butter, and seasoning,
and boil the soup up again; if too thick add more water. Mix the
parsley in the soup just before serving.