{"id":6684,"slug":"potato-soup-3","title":"POTATO SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three or four potatoes","one tablespoon of butter","one-half tablespoon of flour","one teaspoon of chopped onion","one pint of milk","salt","pepper","chopped parsley","a few croutons"],"ingredients_norm":["potato","butter","flour","onion","milk","salt","pepper","parsley","few crouton"],"steps":["Boil and mash three or four potatoes, one tablespoon of butter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting the onion cook in the butter a few minutes before adding the flour.","When this is cooked add to it a pint of milk, making a thin, white sauce.","Add this to the mashed potato and pass the whole through a strainer.","Return it to the fire for a few minutes to heat and blend it.","Season it with salt and pepper.","Sprinkle on the soup chopped parsley and a few croutons.","For Fleischig Soup: This soup may be made with fat instead of butter, and the water in which the potatoes have been boiled may be used instead of the milk; any left-over meat gravy will give the soup a rich flavor."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w8:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.92,"content_hash":"2e0848ac41c4741343cefc7578bb91bf6aa63ac1c00a8156299b3c1d61d83973","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-soup-3"}