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“From the "Weekend" magazine.”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 medium potato, peeled and diced
  • 12 small onion, peeled and chopped
  • 12 stalk celery, chopped (without leaves)
  • salt
  • 1 12 cups vegetable stock
  • 1 tablespoon butter
  • 1 teaspoon maida flour
  • 12 cup milk
  • 1 tablespoon parsley, chopped
  • 34 teaspoon peppercorn, freshly crushed

Directions

  1. Prepare the stock in a pot.
  2. Add potatoes, onions, celery and salt to it.
  3. Cook till the potatoes are soft.
  4. Pass the mixture through a sieve.
  5. Heat butter on low flame.
  6. Slowly, add in the flour.
  7. Mix without letting it change colour.
  8. Remove from flame.
  9. Add milk, slowly, stirring all the while or lumps will form.
  10. Add the pureed potato to this white sauce.
  11. Adjust seasoning.
  12. Add peppercorns.
  13. Bring to a boil.
  14. Pour into individual soup bowls.
  15. Garnish with parsely.
  16. Serve hot!

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