Potato Soup
分类: Soup
食材
- 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
营养成分
数值仅供参考，来自Open Food Facts食品数据库。 每100克
- 52kcal卡路里
- 1.0g蛋白质
- 1.8g脂肪
- 7.4g碳水化合物
- 4.2g糖分
- 0.37g盐分
步骤
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.
