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Potato puree soup
1 serving
Spass finely chopped spring onions or leeks with potatoes, also finely chopped, pour water and broth (if there is no broth, you can pour a mixture of 2 parts of water and 1 part of milk) and cook until the potatoes are soft. Then wipe it through a sieve along with the decoction in which the potatoes were cooked. Put the creamy butter, season with cream and egg yolks. Serve with oil-toasted croutons.
Spass finely chopped spring onions or leeks with potatoes, also finely chopped, pour water and broth (if there is no broth, you can pour a mixture of 2 parts of water and 1 part of milk) and cook until the potatoes are soft. Then wipe it through a sieve along with the decoction in which the potatoes were cooked. Put the creamy butter, season with cream and egg yolks. Serve with oil-toasted croutons.
butter - 40 g, potatoes - 700 g, onions - 80 g, salt to taste, cream - 100 g, bread - 300 g, eggs - 2 pcs., broth - 1.2 kg
