Cream Of Potato Soup Recipe 2

• 3 medium-sized potatoes
• 1½ pints milk
• 1 egg
• 1 tablespoon butter
• Salt and pepper
• Finely minced parsley

1. Pare the potatoes and, if time is limited, cut them in quarters to boil more quickly.
2. As soon as done, pour off the water and mash, and put through a sieve or potato ricer.
3. Have the milk hot, add the potato, bring to a boil, and add the seasoning; beat the egg until very foamy, and add at the last moment, stirring quickly to prevent any lumpiness.
4. Garnish with the parsley, about a teaspoon.
5. Serve with hot saltines or any thin wafer.
6. All crackers or toast should be crisp when served with soups
7. A little celery salt may be added, or a few drops of onion juice, or both.

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