Zupa Kartoflana (potato Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Poland, Soups/stews | 1 | Pot | |
INGREDIENTS
| 3 | Potatoes, sliced | |
| 2 | Stalks celery | |
| 1 | Onion, sliced thin | |
| 2 | Carrots | |
| 1 | Sprig parsley | |
| 2 | qt | Water |
| 3 | T | Butter |
| 1 | T | Flour |
| 1 | c | Top milk |
| Salt to taste |
INSTRUCTIONS
Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1089
Calories From Fat: 358
Total Fat: 40.7g
Cholesterol: 111.1mg
Sodium: 695.6mg
Potassium: 4045.9mg
Carbohydrates: 161.6g
Fiber: 22.8g
Sugar: 33.1g
Protein: 25.9g