Salzburg potato soup
Ingredients
30g butter
1 small onion, chopped
40g celery stalks, sliced
½ leek, sliced
2 medium carrots, thickly sliced
50g beets, peeled, cut into large chunks
400g potatoes, peeled and cubed
800ml beef bouillon from 1 cube
2 bay leaves, dried or fresh
Marjoram, crushed
300ml cream
¼ tsp pepper
Preparation
1
Sauté in butter for 5 minutes onion, celery, leeks, carrots and beets.
2
Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil.
3
Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender.
4
With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety.
5
Stir in the remaining soup, strain through colander.
6
Season with pepper and serve with toasted country bread.
.
About
Smooth, nutritious and delicious.
Yield:
4 servings
Added:
Sunday, March 10, 2013 - 1:52am
