Potato-beet soup


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Ingredients for the recipe (for 4 people)

  • 75 g of celeriac
  • 500 g of hard-boiling potatoes
  • 2 white turnips
  • 1 stick of leek
  • 2 shallots
  • 1 clove of garlic
  • 1 stick of celery
  • 30 g of butter
  • Salt pepper
  • 1 tbsp flour
  • 200 ml of milk
  • 400 to 500 ml vegetable broth
  • nutmeg

preparation

1. Peel the celery and finely dice. Peel, wash, halve or quarter the potatoes and turnips and slice them.
2. Clean the leek, slit, wash and cut into thin rings. Peel the shallots and garlic, cut the shallots into thin strips, chop the garlic
3. Clean the celery, wash and cut into thin slices
4. Heat the butter in a saucepan, add the shallots and the garlic and sauté
5. Add celery, potatoes, turnips, leeks and celery and fry for a short time. Salt, pepper and dust with the flour
6. Deglaze with the cold milk and broth, bring to a boil while stirring and cook for about 20 minutes over a low heat until the potatoes and turnips are tender. Season with nutmeg and serve

Video Board: Vegan Beetroot Potato Soup | Sopa de remolacha y patata vegana.

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