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Potato puree soup
1 serving
The peeled, roughly chopped potatoes and carrots are boiled with the addition of lightly browned onions and parsley until cooked, strained with the decoction, combined with white sauce (browned flour and broth) and boiled for 5 - 10 minutes. One performs the soup dressing with salt, oil and the egg-and-milk mixture at the end of cooking. For the egg-milk mixture, hot milk or cream is gradually added to the raw egg yolks and boiled in a water bath with continuous boiling until thickening. When preparing vegetarian puree soup, the rate of milk and eggs can be increased by 50%. The puree soups can be separately served with 25g of corn or wheat flakes per serving, croutons (20g per serving) or baked patties.
The peeled, roughly chopped potatoes and carrots are boiled with the addition of lightly browned onions and parsley until cooked, strained with the decoction, combined with white sauce (browned flour and broth) and boiled for 5 - 10 minutes. One performs the soup dressing with salt, oil and the egg-and-milk mixture at the end of cooking. For the egg-milk mixture, hot milk or cream is gradually added to the raw egg yolks and boiled in a water bath with continuous boiling until thickening. When preparing vegetarian puree soup, the rate of milk and eggs can be increased by 50%. The puree soups can be separately served with 25g of corn or wheat flakes per serving, croutons (20g per serving) or baked patties.
pork bones - 125 g, potatoes - 180 g, carrots - 10 g, parsley roots - 5 g, onions - 20 g, wheat flour - 10 g, butter - 10 g, milk - 75 g, or cream - 75 g, eggs - 10 g
