Kay's potato soup with leftover meat

Ingredients for 6 servings:

• e.g. leftover roast or cooked meat, not raw
• 500 g floury potatoes
• 1 liter bone broth or meat broth
• Salt
• n. B. Bread(s), diced, e.g. toast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

using any leftover meat, roast or ham

First, we peel our potatoes and boil them in salted water. Then we take any leftover meat from the previous day, of any kind, whether of the same variety or a mix, remove any remaining bones, and remove all skin and tendons. When our potatoes are cooked, we drain them, let them steam, and grind them in a mortar and pestle together with the leftover meat until they form a fine, smooth paste. Alternatively, you can, of course, use a good old food processor, as if making mashed potatoes, but everything becomes finer in the mortar. We return this paste to the pot and, stirring with the broth, thin it until it forms a smooth soup. Then we add more salt, add more seasoning if desired, bring everything back to a boil, and then simmer gently for another 15 minutes. Meanwhile, we toast the bread cubes in a grease-free pan and then serve the finished soup over these bread cubes in preheated dishes. Tip: You should always make your own broth. To make it, boil the bones of roast beef, veal, or pork, or even a good piece of smoked ham or bacon, with a little salt until just covered with water. Using as much of a food as possible is rightly considered the highest art of the thrifty housewife, and it was not without reason that entire cookbooks were once devoted to it. Today, this knowledge, and with it many good recipes, has unfortunately been lost to many of us, or is no longer feasible due to industrially processed foods. Here I would like to share with you an old recipe that will enable anyone to make a very good soup from yesterday’s leftover meat.