{"id":2753,"date":"2012-11-27T08:46:43","date_gmt":"2012-11-27T16:46:43","guid":{"rendered":"http:\/\/www.spindizzy.org\/nwp\/?page_id=2753"},"modified":"2012-11-27T08:46:43","modified_gmt":"2012-11-27T16:46:43","slug":"suris-grandmothers-potato-soup","status":"publish","type":"page","link":"http:\/\/www.spindizzy.org\/nwp\/suris-grandmothers-potato-soup\/","title":{"rendered":"Suri&#8217;s Grandmother&#8217;s Potato Soup"},"content":{"rendered":"<p>Suri&#8217;s personal favourite, although no-one else ever seems too fond of it. The recipe was her grandmother&#8217;s. The flavour is much improved if it&#8217;s made a day in advance, and then left to sit overnight.<\/p>\n<p>3 large baking potatoes<br \/>\n1 large white onion<br \/>\n1 stick butter<br \/>\nwater<br \/>\n3 cups milk<br \/>\ncelery salt<\/p>\n<p>1. Peel and cut the potatoes into half-inch chunks. Chop the onion coarsely.<\/p>\n<p>2. Put the potatoes and onion into a pot with just enough water to cover them. Salt them rather heavily with celery salt.<\/p>\n<p>3. Boil uncovered until the potatoes are cooked (about ten minutes or so). The water should be turning thick and sort of starchy, and losing volume.<\/p>\n<p>4. Using a ladle, mash the potatoes partway. Don&#8217;t do a terribly thorough job &#8211; you want some chunks left.<\/p>\n<p>5. Add the milk and butter, and stir it all up. Heat the soup until the butter has all melted. Be careful not to overheat or you&#8217;ll scorch the milk.<\/p>\n<p>6. Best served with a little pat of butter melting in it, and s&#8217;more celery salt (or celery seed).<\/p>\n<p>&nbsp;<\/p>\n<p><em>(Recipe originally typed out for a Spindizzy cookbook in 2002 that came to naught.)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suri&#8217;s personal favourite, although no-one else ever seems too fond of it. The recipe was her grandmother&#8217;s. The flavour is much improved if it&#8217;s made a day in advance, and then left to sit overnight. 3 large baking potatoes 1 large white onion 1 stick butter water 3 cups milk celery salt 1. Peel and [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2753","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/pages\/2753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/comments?post=2753"}],"version-history":[{"count":3,"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/pages\/2753\/revisions"}],"predecessor-version":[{"id":2867,"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/pages\/2753\/revisions\/2867"}],"wp:attachment":[{"href":"http:\/\/www.spindizzy.org\/nwp\/wp-json\/wp\/v2\/media?parent=2753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}