Potato Soup Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinHealth IndexHealthy
Interest GroupClassic
Ingredients
| Dripping | 60 Gram | |
| Potatoes | 1 Kilogram, peeled | |
| Onions | 2 , chopped | |
| Celery, chopped 2 stalks | ||
| Chicken stock or water and chicken stock cubes 1.25 litres | ||
| Bouquet garni (sprig of parsley, thyme and bay leaf) 1 | ||
| Milk | 155 Milliliter | |
| Grated nutmeg pinch | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt dripping in a large heavy saucepan.
Add potato, onion and celery.
Put lid on pan and cook over a low heat for 10 minutes, shaking pan occasionally.
Heat stock until boiling, add to vegetables with bouquet garni.
Simmer gently for about 30 minutes, until vegetables are tender.
Remove bouquet garni, cool and rub through a sieve or puree in an electric blender.
Return the puree to a clean saucepan, reheat, add milk, salt and pepper to taste and nutmeg.
Serve hot.
Add potato, onion and celery.
Put lid on pan and cook over a low heat for 10 minutes, shaking pan occasionally.
Heat stock until boiling, add to vegetables with bouquet garni.
Simmer gently for about 30 minutes, until vegetables are tender.
Remove bouquet garni, cool and rub through a sieve or puree in an electric blender.
Return the puree to a clean saucepan, reheat, add milk, salt and pepper to taste and nutmeg.
Serve hot.
Chef
