Potato Cream Soup
4 servings
90 minutes
The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.
Calories346kcal
Proteins18.3grams
Fats11.8grams
Carbohydrates43grams
Potato
5
pc
Celeriac
1
pc
Leek
1
pc
Milk
750
ml
Cream
60
ml
Spring onion
30
g
Salt
to taste
Ground black pepper
to taste
1
Peel the potatoes and cut them into cubes, add coarsely chopped celery and leek. Cook until done in lightly salted broth. Pass the vegetables through a sieve.
- Potato: 5 piece
- Celeriac: 1 piece
- Leek: 1 piece
- Chicken broth: 1 l
- Salt: to taste
2
Mix milk and cream, add salt and pepper, combine with potatoes and boil again.
- Milk: 750 ml
- Cream: 60 ml
- Salt: to taste
- Ground black pepper: to taste
- Potato: 5 piece
3
Can be served hot or cold. Serve with yogurt and chopped green onions.
- Plain (natural) yoghurt: 200 g
- Spring onion: 30 g
