Mashed potato soup with vegetables

1 serving


The leeks and root vegetables are chopped and sprayed in a small amount of fat, combined with finely chopped potatoes, poured with bone-boiled bulion or water and boiled under a lid. Then wipe the potatoes and vegetables through a sieve along with the decoction. Make a white sauce from the dried flour and broth, mix it with the cooked mashed potatoes and cook together for 15 - 20 minutes. Season the soup with a mixture of egg yolks and milk, salt to taste, put a piece of butter and stir until smooth. Put the scalded parsley leaves in a bowl of soup. Serve with croutons. You can make potato soup with carrots without introducing parsley roots, celery and leeks. To do this, you need to cook potatoes and 250 g of carrots together. Then strain the decoction into another saucepan, and wipe the potatoes and carrots there, dilute with broth or water, add! 00g sour cream, finely chopped spring onions and butter.