Potato and garlic soup

Photo: Dmitry Bayrak / dbstudio
Beef broth4 stackBulb onions1 pieceCarrot1 pieceParsley (root)1 pieceGarlic1 headUnsalted butter1 tbsp.Potatoes0.5 kilogramsCream1 stackMarjoram (dried)1 pinchGround black pepper
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:50 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:German
  • Occasion:Everyday
  • Season:autumn winter

This original soup will not only warm you up during the cold period, but also will suit your little gourmet. The dish is cooked quickly and it turns out very nutritious.

Cooking method:

Onions, carrots, parsley and garlic clean and coarsely cut. Slightly passe the prepared vegetables in melted butter. Add peeled and coarsely chopped potatoes, pour the hot broth and cook under the lid until the vegetables are soft.

Using an immersion blender or tolkushki turn vegetables into mashed potatoes. Dilute puree cream or milk to the desired consistency, season with marjoram, salt and pepper to taste.

Give the soup to boil and remove from heat.

Serve the soup with garlic croutons (diced bread fried in butter with crushed garlic cloves).

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