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History Cookbook: Potato Soup

This recipe is in categories Georgians / Regency, Healthy eating, Soups and Sauces
About this recipe
Healthiness : (17 votes)
Difficulty:  3 out of 5 difficulty
Preparation Time: 20-30 minutes chopping, peeling, blending
Cooking Time: 25 minutes, then 15 minutes.
Number of servings: 4
Serving suggestions: Serve with toast 'sippets', these are trianges of toasted bread.

This is a sophisticated soup. It can be served very thick, almost like a sauce or thinned down with more stock like a modern soup. The herbs and spices blend to give it quite a spicy flavour.

One version has cream and cottage cheese blended together and added at the end to make a very rich and luxurious soup for a dinner party or fine table. Our version is a little more basic but still rather lovely.

Georgian society had begun to create many subtle dishes, using a great many ingredients in one dish. One version of this soup has 22 different ingredients.

  • 6 cups potato diced
  • 1/2 cup onions, chopped small
  • 1/4 cup spring onions (scallions) chopped
  • 1 cup apple sauce
  • 1/4 cup apple juice
  • 3 cup chicken stock
  • 1/4 tsp cumin
  • 2 tsp dry mustard
  • 1/2 tsp white pepper
  • 1 tbsp chopped driedhot pepper flakes (chilli)
  • 2 tsp salt
  • 1 tsp dried dill
  • 1 tbsp chopped parsley, fresh
  • 3 tbsp carrots or parsnips julienned (cut into little sticks)

It is not easy to convert cups to grams, as the first is a measure of volume not mass.

A rough guide is 1 cup=136g or 4.8 oz , however our suggestion is to use a small teacup as your measure if you don't have a set of measuring cups.
  • Cup
  • Measuring jug
  • Teaspoon
  • Tablespoon
  • Knife
  • Chopping board
  • Heavy based pan
  • Food blender
  • Bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Measure out the spices and herbs. Chop any fresh herbs you are using
  2. Mix the herbs and spices. You may need to grind these in a mortar to break them up inro a coarse powder
  3. Put half of the spice mix into a heavy based pan with all the vegetables, except 2 cups of potatoes
  4. Cook on high for a few minutes but don't allow the mixture to burn. It helps to keep stirring
  5. Add the apple juice and the apple sauce
  6. Cook for 2-3 minutes then add the stock and the rest of the spice mix
  7. Cook for a further 12 minutes
  8. Remove from the heat and blend/liquidise until smooth
  9. Return to the saucepan and add the last 2 cups of potatoes, bring to the boil, reduce the heat to low
  10. Stir, cover and cook for 15 minutes. (You can add more stock at this point, if needed)
  11. Serve hot
Potato Soup - print view  Potato Soup - print view

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Name: Kamryn 13th January 2012
I guess finding useful, reliable information on the internet isn't hopeless after all.
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