{"id":342,"date":"2016-03-06T21:04:13","date_gmt":"2016-03-07T03:04:13","guid":{"rendered":"http:\/\/thewartimekitchen.com\/?p=342"},"modified":"2016-03-08T22:05:24","modified_gmt":"2016-03-09T04:05:24","slug":"potato-soup","status":"publish","type":"post","link":"https:\/\/thewartimekitchen.com\/?p=342","title":{"rendered":"Potato Soup"},"content":{"rendered":"<h3>Potato Soup<\/h3>\n<ul>\n<li>1\u00bd lb potatoes.<\/li>\n<li>1 stick celery, a few spring onions, or a little leek.<\/li>\n<li>2 tablespoonfuls chopped parsley.<\/li>\n<li>1\u00be pints of vegetable water (water remaining from cooked vegetables) or water.<\/li>\n<li>1 teacup (4 oz or US half\u00a0cup) of milk or household milk (powdered skim milk \u00a0 \u00a0 \u00a0 \u00a0 mixed with water).<\/li>\n<li>Seasoning.<\/li>\n<\/ul>\n<p>Method-Scrub and slice the potatoes and celery. Place in boiling salted water. Cook with the lid on until quite soft. Rub through a sieve or mash well with a wooden spoon. Add milk and re-heat, but do not re-boil. Sprinkle in coarsely chopped parsley just before serving.<\/p>\n<p>From the Ministry of Food Cookery Leaflet #3<\/p>\n<p><a href=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2016\/03\/potatoes1.jpg\" rel=\"attachment wp-att-343\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-343\" src=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2016\/03\/potatoes1-193x300.jpg\" alt=\"potatoes1\" width=\"193\" height=\"300\" srcset=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2016\/03\/potatoes1-193x300.jpg 193w, https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2016\/03\/potatoes1.jpg 600w\" sizes=\"(max-width: 193px) 100vw, 193px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Potato Soup 1\u00bd lb potatoes. 1 stick celery, a few spring onions, or a little leek. 2 tablespoonfuls chopped parsley. 1\u00be pints of vegetable water (water remaining from cooked vegetables) or water. 1 teacup (4 oz or US half\u00a0cup) of milk or household milk (powdered skim milk \u00a0 \u00a0 \u00a0 \u00a0 mixed with water). Seasoning. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/342"}],"collection":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=342"}],"version-history":[{"count":4,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions"}],"predecessor-version":[{"id":349,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions\/349"}],"wp:attachment":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}