- Butter - 1 Art. a spoon
- Potatoes - 300 Grams
- Bulb - 1 piece
- Broth chicken - 3 cups
- Bay leaf - 2 pieces
- Cream fat - 1 glass
- Salt, pepper, spices - - To taste
- Green - - To taste
In a saucepan, melt the butter. Cut the potatoes into a small cube and put them in a saucepan. Immediately after the potatoes, send to the pan finely chopped onions. Fry the vegetables until there is butter in the pan. As soon as the oil is over (the vegetables will be covered with a small crust at this point) - add the broth to the pan. Add salt, pepper, spices and bay leaf. Bring to a boil over medium heat. Once the soup boils, we reduce the fire to a minimum, cover the pan with a lid and cook for another 10 minutes, then remove it from the heat and cool it under the lid to room temperature. When the soup cools, we extract the bay leaves from it. Grind the contents of the pan using a blender to a homogeneous consistency. Consistency of soup should be approximately the same as in the photo. Now we pour cream into the soup. Beat whisk until uniform. We put the soup on a quick fire, bring to a boil, and then we reduce the fire and cook for another 5 minutes on a slow fire without a lid. Remove the soup from the fire. Add fresh fresh herbs and let the soup brew under the lid for another 5-10 minutes. We pour out on plates and serve. Bon Appetit! ;)
Servings: 6