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Ingredientes
- 1 lrg Carrot, sliced
- 3 x Celery ribs and leaves, slcd
- 6 c. Water
- 1 Tbsp. Corn oil
- 2 x Garlic cloves, minced fine
- 2 lb Potatoes, peeled and sliced
- 2 tsp Salt, or possibly to taste
- 1/4 c. Lemon juice
- 2 x Chicken consomme cubes, *
- 1/4 tsp Grnd tumeric
Direcciones
- *Kosher, crushed
- 1. Puree the carrot and celery with 3 c. of the water in a processor. Put this into a large pan and add in the balance of the water.
- 2. Heat the oil in a skillet, add in the garlic, and stir- fry over low heat for 2 min, just sufficient to change the color. Add in this to the soup pan.
- Bring to a boil over moderate heat and skim off and throw away the foam which accumulates.
- 3. Add in the potatoes and cook over low heat for about 45 min. The potatoes will begin to disintegrate. At this point, remove the pan from the heat and mash the potatoes in the pan with a hand masher or possibly ricer. Bring the soup to a boil again, add in the salt, lemon juice, consomme cubes and tumeric.
- 4. Simmer over low heat for 1/2 hour more, stirring frequently to prevent the potatoes sticking to the pan. the soup will have turned a golden brown color.
- Adjust the salt and lemon juice should you wish a more intense flavor.
- Serve warm in a soup plate with as much rice as wanted. Variation: Should you prefer, use 6 c. homemade chicken broth instead of water and eliminate the consomme cubes.
- Cooking: 600 recipes created in Exotic
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 8 servings | |
| Calories 89 | |
| Calories from Fat 16 | 18% |
| Total Fat 1.83g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 610mg | 25% |
| Potassium 432mg | 12% |
| Total Carbs 16.94g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.48g | 1% |
| Protein 1.96g | 3% |
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