It will take a minimum of time and only a few ingredients to prepare potato cream soup, and the dish turns out to be tasty, unusual, and exquisite.
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You will need
- - potatoes - 10 pcs.
- - water - 750 ml
- - fat cream - 4-5 tablespoons
- - salt, pepper, nutmeg, herbs - to taste
Instruction manual
1
Peel the potatoes thoroughly washed with a brush and rinse thoroughly under running water. Prepared in this way potatoes cut into arbitrary pieces and put in a saucepan with a thick bottom or casserole.
Next, the potatoes must be poured with hot water, put on the stove and cook over medium heat until soft. Potatoes should not only become soft, but even boil slightly.
2
Hot potatoes, along with the liquid in which it was boiled, must be wiped with a submersible blender. Then add very fatty and thick cream to the mashed potatoes, it is better to use the so-called bazaar sour cream for this purpose. Only this sour cream should be very fresh, not sour. At this point, salt, ground pepper, and grated nutmeg can be added to taste. In order to make the aroma of spices brighter and better emphasize the taste of potatoes and cream, it is better to grind the pepper with a hand mill, and grate nutmeg on a very fine grater just before use.
3
Now all this mass must be thoroughly beaten with a blender or mixer for 2-3 minutes, so that the soup acquires the consistency of a liquid cream. Next, put the saucepan on the fire again, bring the soup to a boil and remove from heat. The soup should be a little infused, about 5-10 minutes.
When serving, spilling soup on plates, sprinkle with chopped herbs.