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Potato soup



  1. Remove green stalks and roots from 4 or 5 leeks.
  2. Wash well and cut into small pieces.
  3. There should be approximately 1˝ cups.
  4. Melt 1 tablespoon butter in a heavy soup pot.
  5. Add leeks and sauté slowly on a low heat until leeks are soft and transparent.
  6. Dice 4 or 5 pared potatoes (approx. 3˝ cups), add to leeks along with 3 cups boiling water and 2 teaspoons salt.
  7. Cook for 30 minutes.
  8. Strain mixture through sieve or food mill and return to the pot.
  9. Add 3 cups boiling milk, stir constantly and add 1 tablespoon butter.
  10. Then add 2 egg yolks blended with ½ cup cream slowly to hot soup (sour cream may be used).
  11. Add salt and pepper and finely chopped parsley if desired.