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Potato puree soup with leeks
1 serving
Potatoes are peeled, washed out and cut into quarters, leeks are peeled and cut into pieces. All this is put to cook in salty meat or vegetable decoction (or in hot water). In a softened form, wipe through a sieve. Separately, the oil is heated, flour is added and slightly browned with the oil. It is diluted with strained potatoes and leeks, bred with decoction and allowed to boil a little more. The yolk, thoroughly beaten and mixed with milk or sour cream, is separately steamed (in a pan of boiling water). When the resulting sauce begins to boil, it is added to the soup (stirring and infusing one soup spoon each), after which the soup is served immediately to the table with cubes of toasted bread.
Potatoes are peeled, washed out and cut into quarters, leeks are peeled and cut into pieces. All this is put to cook in salty meat or vegetable decoction (or in hot water). In a softened form, wipe through a sieve. Separately, the oil is heated, flour is added and slightly browned with the oil. It is diluted with strained potatoes and leeks, bred with decoction and allowed to boil a little more. The yolk, thoroughly beaten and mixed with milk or sour cream, is separately steamed (in a pan of boiling water). When the resulting sauce begins to boil, it is added to the soup (stirring and infusing one soup spoon each), after which the soup is served immediately to the table with cubes of toasted bread.
potatoes - 500 g, leeks - 2 pcs., meat broth - 1 l, butter - 50 g, flour - 1 tbsp. spoon, yolk - 1 tbsp. spoon, milk - 1 cup, or sour cream - 1 cup, bread - 1 piece, salt to taste
