Potato Soup With A White Ruffled Petticoat

POTATO SOUP WITH A WHITE RUFFLED PETTICOAT


This unusual soup has a sour-sweet flavour. It makes you have a good appetize for your meal.

 

Serves 6

  • 2 lb (900 g) potatoes, peeled and diced

  • 3 pts (1.751) water

  • 3 oz (75 g) butter

  • 2 oz (50 g) flour

  • 2 egg yolks, beaten

  • 1/4 pt (150 ml) double cream

  • small bunch fresh tarragon

  • vinegar, salt and sugar to taste

  1. Drop the potatoes in the boiling salted water and cook until tender.

  2. Using 2 oz (50 g) of the butter and the flour make a roux.

  3. To this add a ladleful of the potato water and whisk until smooth.

  4. Return this to the soup and continue boiling until it has thickened and formed a puree.

  5. Season with vinegar, tarragon and a generous pinch of sugar and bring back to the boil.

  6. Remove from the heat and stir in the beaten egg yolks.

  7. Stir in a liberal amount of the cream and the remaining butter.

  8. Remove tarragon and bring to a boil to create a white foam round the edge of the soup before serving.

More about Potatoes Recipes