Zupa Kartoflana - Polish Potato Soup Recipe
Yield: 1 PotRecipe by luhu.jp
Ingredients:
3 medium: Potatoes, sliced
2 Stalks: celery,
1 large: Onion, sliced thin
2: Carrots,
1 Sprig: parsley,
2 quart: Water,
3 tbsp: Butter,
1 tbsp: Flour,
1 cup: Top milk,
Salt to taste,
Directions:
Cover vegetables with water, add seasoning and cook until well done.
Force through sieve. Heat butter until light brown, stir in flour,
and let mixture cook until it bubbles and is well blended. Gradually
add hot milk to the flour mixture and let simmer just below the
boiling point until mixture is smooth and thick. Add to strained
vegetables and let simmer until smooth and thickened. Sprinkle with
chopped parsley and serve with egg barley.
Source from luhu.jp
Force through sieve. Heat butter until light brown, stir in flour,
and let mixture cook until it bubbles and is well blended. Gradually
add hot milk to the flour mixture and let simmer just below the
boiling point until mixture is smooth and thick. Add to strained
vegetables and let simmer until smooth and thickened. Sprinkle with
chopped parsley and serve with egg barley.
Source from luhu.jp