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Japanese puree soup

Cooking recipes / First course recipes / Soups / Cream soup

1 serving

Prepare mashed potatoes and white sauce diluted with broth. Season the soup with boiled cream and butter. Serve with toasted croutons in oil.

potatoes - 300 g, broth - 400 g, cream - 100 g, eggs - 2 pcs., bread - 150 g, butter - 50 g, salt to taste