~ Shorbet Batatess ~
~ Shorbet Batatess ~
Veggies can use water instead of milk, remove eggs and fresh cream. Instead they will add 1 tbsp flour
diluted in some water.
~ Ingredients ~
Clean leeks by cutting off their roots and leaves. Peel potatoes, wash and cut into quarters. Put potatoes and leeks
in a pan and cover with salted water. Put over medium heat, half covered, until done. (approx. 30-40 minutes)
2-3 leeks
500 g potatoes
3/4 cup milk
3 egg yolks
3 tbsp fresh cream
salt & white pepper to taste
fried bread squares
Blend mixture then add milk and seasoning. Beat very well and fast to prevent separation. The mixture should be creamy and
lump free. If too thick, dilute with some milk or water. Return to heat and bring to boil.
Meanwhile, put egg yolks and cream in serving bowl and mix well. Pour boiling potato-leek mixture over yolks-cream
mixture and whisk extremely well to prevent lumps. Serve with fried bread squares prepared with any type of
bread, preferably toast, cut into squares and fried with any type of fat
. You can just grill the squares
to cut on fat.
Serves 4.
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Potato Soup
