How to Make Cream Of Potato Soup?
18/05/2010 1 Comment
Potatoes – 250 gm
Onions – 30 gm
Celery – 30 gm
Salt – to taste
Parsley – 1 spring
Milk – 300 ml
Refined flour – 15 gm
Butter – 15 gm
Stock – 900 ml
Peel and quarter potatoes.
Chop onions and celery.
Put vegetables in stock add salt,cook till potatoes are soft.
Form a purée by passing through a sieve.
Prepare a thin white sauce with flour, butter and milk.
Add potato purée to sauce, bring to boil slowly.
Serve hot garnished with chopped parsley.