Potato Soup
카테고리: Soup
재료
- 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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영양정보
치료 목적이 아닌 가이드라인입니다. Open Food Facts 식품 데이터베이스에서 일치시켜匹配된 값입니다. 100 g당
- 52kcal칼로리
- 1.0g단백질
- 1.8g지방
- 7.4g탄수화물
- 4.2g당류
- 0.37g나트륨
설명
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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