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Potato soup

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Ingredients/Components

water - 2 broth
heavy cream - 3/4 c
large carrots, shredded - 2 item
5 lb
yolk - 1 item
large parsley, shredded - 1 item
small leek, shredded - 1 item
pepper, salt, bay leaf, allspice and nutmeg - 1 item

How to make potato soup:

Saute vegetables until transparent (not brown!). Pour prepared beef broth over vegetables. Add 1 bay leaf, 2 to 3 grains allspice and salt and pepper to taste. Cook on medium heat until tender (about 0.5 hour). Drain, setting liquid aside. (Remove bay leaf and allspice.) 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). If you want to freeze, do it now.

In a small bowl, combine the heavy cream, yolk and half a cup of potato cream soup. Fold into remaining soup and heat (do not boil). Sprinkle with dash of nutmeg. Serves 4. Recipe may be doubled.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.2

Average rating: 3.2, total votes: 5

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