|
Main Ingredients:
Butter: 2 tbsp
All-purpose Flour: 2 tbsp
Egg Yolks: 2
Milk: 1/2 cup
Potatoes: 4 medium, shredded
Chicken Broth: 7 cups
Onion: 1 medium, shredded
Dried Mint
Salt
Pepper
Directions:
1. Cook potatoes in water with some salt for 10 min.
2. In a separate pan, melt butter and saute onion till softens. Add flour and mix well with onion. Add boiling chicken broth.
3. Drain potatoes and add to the chicken broth mixture then cook for 20 min.
4. Blend in milk and egg yolks then cook for 1 min.
5. Let it cool down. Decorate the soup with some dried mint and melted butter.
Published on December 31, 2007
Herbs & Spices in this Recipe:
More Soups Recipes:
|
|
|
Servings
|
|
6
|
|
Easiness
|
|
Easy
|
|
Prep Time
|
|
15 min
|
|
Cook Time
|
|
45 min
|
|
Ready in
|
|
1 hour
|
|
6 Ratings
|
|
|
Buy our Cookbook
|
