Potato Soup With Sour Cream Recipe
Ingredients
| 11 oz. bones | ||
| Carrots | 3 1/2 Ounce | |
| Parsnips | 2 Ounce | |
| Salt | 1 Teaspoon | |
| Potatoes | 1 1/4 Pound, peeled | |
| Lard | 1 1/2 Ounce | |
| Flour | 2 Ounce | |
| Onions | 1 Ounce | |
| 1 small bunch of parsley | ||
| 1 sprig of green celery | ||
| 1 gill sour cream | ||
Directions
Make stock from bones and vegetables, cooking them in 3 pt. of salted water for 2 hrs.
Strain liquid, add to it peeled potatoes cut into small cubes and boil.
Prepare white roux from flour and lard, then brown it slightly, add finely chopped onions, celery and parsnips.
Pour cold water over this and mix well into soup.
Boil it well.
Add sour cream before serving.
Strain liquid, add to it peeled potatoes cut into small cubes and boil.
Prepare white roux from flour and lard, then brown it slightly, add finely chopped onions, celery and parsnips.
Pour cold water over this and mix well into soup.
Boil it well.
Add sour cream before serving.
Chef
