Potato Soup

potatosoup1.jpg

Ingredients


  • Veal, 1, Lb Shoulder
  • Ground Beef, 1/4, Lb Lean
  • Water, 3, Pints
  • Potatoes, 4, Large Peeled & Sliced
  • Onions, 2, Medium Chopped
  • Leeks, 2, Sliced
  • Butter, 2, Tbsp
  • Bay Leaf, 1, Whole
  • Parsley, 3, Sprigs
  • Salt, 1, Tsp
  • White Pepper, 1/2, Tsp
  • White Wine, 1, Cup
  • Heavy Cream, 12, Tbsp

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Non Vegetarian

Origin : Denmark

Diet : A BloodType

Cooking Time

  • 01 Hr 40 Min

Preparation Time

  • 10 Min

(3.9/5)

Properties


High carb No pork No chicken No grains No oil No fruits High sugar High fat Whole grains Complex carbs High sodium High protein

Methods


  1. Cook The Veal And Beef In The Water Until Tender. Remove The Meats From Stock And Reserve For Use As Slices With Horseradish Sauce. Brown The Potatoes, Onions And Leeks In The Butter Over Low Heat For 10 Minutes. Add All The Ingredients Except The Cream To The Liquid In Which The Meat Was Cooked, And Cook 1 Hours. Press Through A Sieve. Reheat, And Add The Cream Slowly. If The Soup Is Thicker Than You Want It To Be, Add A Little More Cream. Serve With Croutons.

Ingredients


  • Veal, 1, Lb Shoulder
  • Ground Beef, 1/4, Lb Lean
  • Water, 3, Pints
  • Potatoes, 4, Large Peeled & Sliced
  • Onions, 2, Medium Chopped
  • Leeks, 2, Sliced
  • Butter, 2, Tbsp
  • Bay Leaf, 1, Whole
  • Parsley, 3, Sprigs
  • Salt, 1, Tsp
  • White Pepper, 1/2, Tsp
  • White Wine, 1, Cup
  • Heavy Cream, 12, Tbsp

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