{"id":4953,"slug":"potato-soup-dieppoise","title":"Potato soup, Dieppoise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three ounces of butter","One sliced celery root","Two leeks","A half dozen sliced parsley roots","Two pounds of potatoes sliced very thin","Two quarts of bouillon","Salt and pepper","Two rolls sliced thin and toasted in the oven","A little fresh-chopped parsley"],"ingredients_norm":["butter","celery root","leek","parsley root","potatoes sliced very thin","bouillon","salt and pepper","rolls sliced thin and toasted in the oven","little fresh chopped parsley"],"steps":["In a sauce pan put three ounces of butter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes.","Then add two pounds of potatoes sliced very thin, and two quarts of bouillon.","Season with salt and pepper, and boil for forty-five minutes.","Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley."],"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/39550","source_ref":"pg:39550:w44:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9ffea8f7e5a20017dfd5ee87188403719f4704207b9abb10852f4e98af4e2513","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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-dieppoise"}