Potato Soup

Name: Potato Soup
Ingredients: 2 large carrots, shredded; 1 large parsley, shredded; 1 small leek, shredded; 0.5 lb. celery root, shredded; 1.5 lb. potatoes, shredded; 2 beef broth cubes, dissolved in 5 c. water; 1 yolk; 3/4 c. heavy cream; pepper, salt, bay leaf, allspice and nutmeg

9 ingredients

7 steps

Ingredients

2 large carrots, shredded
1 large parsley, shredded
1 small leek, shredded
0.5 lb. celery root, shredded
1.5 lb. potatoes, shredded
2 beef broth cubes, dissolved in 5 c. water
1 yolk
3/4 c. heavy cream
pepper, salt, bay leaf, allspice and nutmeg

Directions

1

Saute vegetables until transparent (not brown!).
2

Pour prepared beef broth over vegetables.
3

Add 1 bay leaf, 2 to 3 grains allspice and salt and pepper to taste.
4

Cook on medium heat until tender (about 0.5 hour).
5

Drain, setting liquid aside. (Remove bay leaf and allspice.)
6

Puree vegetables and combine with liquid until it has consistency of cream (do not need to use all; usually there is more liquid than needed).
7

If you want to freeze, do it now.