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Potato Soup with Beans and Leek

Potato Soup with Beans and Leek

    

Tasty milk soup that gives you energy in chilly autumn and winter days.

Cook

No. of servings

8

Ready in

Difficulty

medium

 

 

all-purpose flour / plain flour2oz60grams
bay leaf4pcs4pieces
ground red paprika2tsp2teaspoon
leek8.75oz250grams
navy beans5.25oz150grams
potatoes14oz400grams
salt1tsp1teaspoon
salt-
semi skimmed milk 1,5%3.2cup750milliliters
sour cream (fat 14-18%)¾cup200milliliters
sweet cream for cooking1.1cup250milliliters
unsalted butter1.75oz50grams
vinegar-
water1.05quart1litre

1. 

navy beans 5.25 oz (150 g)

Soak beans in cold water overnight. Cook them on the next day until soft.

2. 

potatoes 14 oz (400 g)  water 1.05 quart (1000 ml)  bay leaf 4 pcs  salt 1 tsp

Peel potatoes and cut them into small cubes. Cook them in water together with bay leaf and salt.

3. 

Put strained cooked beans in the cooked potatoes.

4. 

leek 8.75 oz (250 g)

Wash leek and chop it finely.

5. 

Add it to potatoes with beans. Bring soup to the boil and cook for 5-8 minutes.

6. 

semi skimmed milk 1,5% 3.2 cup (750 ml)  sweet cream for cooking 1.1 cup (250 ml)  all-purpose flour / plain flour 2 oz (60 g)  ground red paprika 2 tsp

Mix flour and ground red pepper with milk and sweet cream for cooking.

7. 

unsalted butter 1.75 oz (50 g)  sour cream (fat 14-18%) ¾ cup (200 ml)  salt  vinegar

Pour the roux into the soup and bring to the boil. Set aside, stir in butter and sour cream. Season with salt to your taste, or add vinegar.

Bon appetit!

 

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