Potato Soup
カテゴリ: Soup
材料
- 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
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栄養情報
値は目安です。Open Food Facts食品データベースから一致させています。 100 gあたり
- 52kcalカロリー
- 1.0gたんぱく質
- 1.8g脂肪
- 7.4g炭水化物
- 4.2g糖質
- 0.37g塩分
説明
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.
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