You may also like
Categories:
butter onion celery carrots beets potatoes beef bouillon from bay leaves marjoram crushed cream pepper
Viewed: 71 - Published at: 2 years agoIngredients
- 2 1/8 tablespoons butter
- 1 onion small, chopped
- 5 1/3 tablespoons celery stalks sliced
- 1/2 leek sliced
- 2 medium carrots thickly sliced
- 1 3/4 ounces beets peeled, cut into large chunks
- 7/8 pound potatoes peeled and cubed
- 3 3/8 cups beef bouillon from 1 cube
- 2 bay leaves dried or fresh
- marjoram crushed
- 1 1/4 cups cream
- 1/4 teaspoon pepper
Method
- Saute in butter for 5 minutes onion, celery, leeks, carrots and beets.
- Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil.
- Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender.
- With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety.
- Stir in the remaining soup, strain through colander.
- Season with pepper and serve with toasted country bread.
