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Potato Soup

Greek.Cookery's picture
Ingredients
  Onion 1 Medium, finely chopped
  Potatoes 1 1⁄2 Pound, peeled and diced
  Butter 4 Tablespoon
  Flour 2 Tablespoon
  Salt To Taste
  Broth 1 Quart (Hot)
  Egg yolks 2
  Hot water 1 Quart
  Milk 1 Cup (16 tbs)
Directions

Saute onion in 2 tablespoons of the butter until soft.
Add flour and stir until bubbly.
Add hot broth and water.
Stir to blend.
Add potatoes and salt.
Bring to a rapid boil, cover, and boil for 30 minutes.
Strain, pressing vegetables through sieve.
Return soup to heat and bring back to a boil.
When ready to serve, remove from heat and gradually stir in egg yolks beaten with the milk and a little of the hot soup.
Stir in remaining butter and serve hot.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1472 Calories from Fat 607

% Daily Value*

Total Fat 65 g100.1%

Saturated Fat 38.2 g191.1%

Trans Fat 0 g

Cholesterol 521.8 mg173.9%

Sodium 5299.4 mg220.8%

Total Carbohydrates 193 g64.4%

Dietary Fiber 32 g128%

Sugars 26.2 g

Protein 38 g76%

Vitamin A 43.6% Vitamin C 259.4%

Calcium 47.1% Iron 44.6%

*Based on a 2000 Calorie diet

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Potato Soup Recipe