Oxford Potato Soup Recipe
Oxford Potato Soup Recipe with Potatoes, Onion, Leeks, Celery, Milk, Flour, Butter, Bacon Fat & Cayenne Pepper.
INGREDIENTS
1 lb (450g) Sliced Potatoes
1 Onion, sliced thinly
4 Medium Leeks
8 0z (225g) Diced Celery
2 pints (1 litre) Milk
2 oz (50g) Plain Flour
2 oz (50g Butter
1 1/2 oz (40g) Bacon Fat
Salt, Pepper & Cayenne Pepper
METHOD
Wash and trim the Leeks and slice thinly. Melt the Bacon Fat in a saucepan and fry the Leeks, Celery and Onion, stirring constantly for 10 minutes. Stir in Milk. Cover and cook for 40 minutes. Meanwhile, boil the Potatoes slowly in boiling salted water to cover for 10 minutes. Melt the Butter in another saucepan and add the Plain Flour. Stir until frothy, then add Milk by degrees, and the Vegetables. Cover and simmer until Vegetables are soft. Sieve. Season to taste, add chopped parsley.
Enough for 4 or 5 people.
Based on the Oxford Potato Soup recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
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