Food recipes
Rich Viennese Potato Soup
Rich Viennese Potato Soup Ingredients: soup, swanson chicken broth 99% fat free soup, swanson chicken broth 99% fat free oil, olive, salad or cooking onions, raw leeks, (bulb and lower leaf-portion), raw spices, marjo...
Rich Viennese Potato Soup
Ingredients:
soup, swanson chicken broth 99% fat free
soup, swanson chicken broth 99% fat free
oil, olive, salad or cooking
onions, raw
leeks, (bulb and lower leaf-portion), raw
spices, marjoram, dried
potatoes, raw, skin
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, cardamom
mushrooms, white, raw
carrots, raw
potatoes, raw, skin
Directions:
Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat.
Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
Add the buttermilk, ground black pepper and cardamom.
Puree the soup with an immersion blender ot in small batches with a blender or food processor.
While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color.
Season with salt and pepper to taste.
At the same time boil the diced carrots and potatoes in a small saucepan.
Mix the mushrooms, carrots and potatoes into the pureed soup.
Serve.
Ingredients:
soup, swanson chicken broth 99% fat free
soup, swanson chicken broth 99% fat free
oil, olive, salad or cooking
onions, raw
leeks, (bulb and lower leaf-portion), raw
spices, marjoram, dried
potatoes, raw, skin
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, cardamom
mushrooms, white, raw
carrots, raw
potatoes, raw, skin
Directions:
Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat.
Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
Add the buttermilk, ground black pepper and cardamom.
Puree the soup with an immersion blender ot in small batches with a blender or food processor.
While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color.
Season with salt and pepper to taste.
At the same time boil the diced carrots and potatoes in a small saucepan.
Mix the mushrooms, carrots and potatoes into the pureed soup.
Serve.