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Potato Soup With Sour Cream

Goulash.Chefs's picture
Ingredients
  Bones 11 Ounce
  Carrots 3 1⁄2 Ounce
  Parsnips 2 Ounce
  Salt 1 Teaspoon
  Peeled potatoes 1 1⁄4 Pound
  Lard 1 1⁄2 Ounce
  Flour 2 Ounce
  Onions 1 Ounce
  Parsley bunch 1 Small
  Celery sprig 1 (Green)
  Sour cream 1⁄4 Pint
Directions

Make stock from bones and vegetables, cooking them in 3 pt. of salted water for 2 hrs.
Strain liquid, add to it peeled potatoes cut into small cubes and boil.
Prepare white roux from flour and lard, then brown it slightly, add finely chopped onions, celery and parsnips.
Pour cold water over this and mix well into soup.
Boil it well.
Add sour cream before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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