Soups
December 12, 2013
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
Cream Soup of Potatoes
35
5
potatoes, fresh potatoes - 1 kg
carrots - 2
onion - 1 (small) or to taste
butter - ¼ (30 gr)
milk - 200 ml
salt - to taste
parsley - for decoration
carrots - 2
onion - 1 (small) or to taste
butter - ¼ (30 gr)
milk - 200 ml
salt - to taste
parsley - for decoration
Clean the potatoes, carrots and onions and boil them in salted water until tender. Vegetables are cooked enough when you can stick up easily with a fork. It should be cooked thoroughly to get eventually smooth, not crunchy potato soup.
Blend cooked vegetables in a blender or food processor until a uniform mixture. Do not throw away the water in which vegetables are boiled.
Add the mixture to the butter, milk and half a liter of water in which vegetables are boiled (do not put a lot of water to not make the soup skilly). Mix well to obtain a homogeneous mixture and return for another 5 minutes on the stove.
Nutritions
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
0.0g
0%
Polysaturated Fat
0.0g
0%
Monosaturated Fat
0.0g
0%
Cholesterol
0.0mg
0%
Sodium
0.0mg
0%
Potassium
0.0mg
0%
Protein
0.0g
0%
% DAILY VALUE*
Total Carbohydrate
Fiber
0.0g
0%
Sugar
0.0g
0%
Vitamin A
0.0IU
0%
Vitamin B6
0.0mg
0%
Vitamin C
0.0mg
0%
Calcium
0.0mg
0%
Iron
0.0mg
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
