Description
The recipe for this dish was posted on the website in the 2009 user Иришка2509 called "Carrot-potato soup" and is illustrated with me in the framework of "Coloring". Wonderful soup! If you cook it in vegetable stock, you get a great diet or vegetable dish.
Ingredients
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Potatoes
225 g
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Carrots
2 piece
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The Apium graveolens Dulce
1 piece
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Broth
700 ml
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Olive oil
1 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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Marjoram
Cooking
In a saucepan, heat the oil. Add the onion and garlic. Cook, stirring, for 5 minutes, until onion is soft.
Add the potatoes, celery and carrots. Cook more for about 5 minutes.
Add the broth, bring to a boil. Reduce heat and simmer, covered for 30 minutes - 40 until all the vegetables are soft. 5 minutes until cooked add the marjoram.
Ready soup turn into a puree with an immersion blender or food processor.
Serve with chopped and fried until crisp bacon and greens or croutons, sour cream, cheese, etc.
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