Potato Soup
Catégorie: Soup
Ingrédients
- 2 large carrots, shredded
- 1 large parsley, shredded
- 1 small leek, shredded
- 0.5 lb. celery root, shredded
- 1.5 lb. potatoes, shredded
- 2 beef broth cubes, dissolved in 5 c. water
- 1 yolk
- 3/4 c. heavy cream
- pepper, salt, bay leaf, allspice and nutmeg
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 52kcalCalories
- 1.0gProtéines
- 1.8gGras
- 7.4gGlucides
- 4.2gSucres
- 0.37gSel
Instructions
1. Saute vegetables until transparent (not brown!).
2. Pour prepared beef broth over vegetables.
3. Add 1 bay leaf, 2 to 3 grains allspice and salt and pepper to taste.
4. Cook on medium heat until tender (about 0.5 hour).
5. Drain, setting liquid aside. (Remove bay leaf and allspice.)
6. Puree vegetables and combine with liquid until it has consistency of cream (do not need to use all; usually there is more liquid than needed).
7. If you want to freeze, do it now.
