Cream soup puree
Composition / ingredients
8
servings:
Cooking method
1. Peel the potatoes, wash them, cut them arbitrarily, put them in a saucepan.
2. My onion, cut into cubes, spread in potatoes.
3. Fill the ingredients with water and send them to the fire, boil until fully cooked for 20 minutes.
4. Using an immersion blender, grind the contents of the pan into puree, add cream, and beat again.
5. Salt the soup to taste and return to the fire, bring it to a boil again.
Serve hot or warm on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
