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Greek Potato Soup

21st.Century.Chef's picture
Ingredients
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Potatoes 750 Gram, diced
  Carrots 2 Small, scraped
  Turnip 1 Small, peeled and diced
  Garlic 6 Clove (30 gm), crushed
  Vegetable stock 8 Cup (128 tbs)
  Milk 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Ground black pepper 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon, freshly grated
  Cream 1⁄2 Cup (8 tbs), mixed
  Parsley 2 Tablespoon, finely chopped
Directions

GETTING READY
1) Collect the ingredients and the utensils required.
2) Wash and peel the potatoes, carrots and turpin and dice them.

MAKING
2) In a large pan, heat butter with oil over moderate heat.
3) To the pan, add diced potatoes, carrots and turpin (if used) and saute for 5 minutes.
4) Add garlic and cook for 10 minutes more, tossing frequently.
5) Pour in stock and cook till all the vegetables are evenly cooked.
6) into a fresh pan, cool and strain the stock and set aside.
7) Puree the vegetables to a slightly coarse paste.
8) Return the pan to moderate heat and mix the puree to the reserved stock.
9) Add hot milk and seasonings and mix it well.
10) Before serving, preheat the soup and mix the cream.

SERVING
11) Serve hot and garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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