Baby potato soup with dill

1 serving


Prepare a vegetable decoction of carrots and parsley, strain, boil, lower into it peeled washed whole potatoes, finely chopped bulb onions spassed in butter and bring them to readiness over low heat. At the end of the cook, put the washed, finely chopped green dill and remove from the heat. Rub the yolks with butter, dilute with a vegetable decoction, pour into the soup, add salt, pepper and stir. When serving, pour the soup into plates, put 1-8 croutons of white bread.