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

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