Potato Soup
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A home-kitchen version of potato soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 large carrots, shredded
- 1 large parsley, shredded
- 1 small leek, shredded
- 0.5 lb. celery root, shredded
- 1.5 lb. potatoes, shredded
- 2 beef broth cubes, dissolved in 5 c. water
- 1 yolk
- 3/4 c. heavy cream
- pepper, salt, bay leaf, allspice and nutmeg
Method
Saute vegetables until transparent (not brown!).
Pour prepared beef broth over vegetables.
Add 1 bay leaf, 2 to 3 grains allspice and salt and pepper to taste.
Cook on medium heat until tender (about 0.5 hour).
Drain, setting liquid aside. (Remove bay leaf and allspice.)
Puree vegetables and combine with liquid until it has consistency of cream (do not need to use all; usually there is more liquid than needed).
If you want to freeze, do it now.
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