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Add a photoSmooth, nutritious and delicious.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
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Ingredientes
- 30 g butter
- 1 small onion, chopped
- 40 g celery stalks, sliced
- 1/2 leek, sliced
- 2 medium carrots, thickly sliced
- 50 g beets, peeled, cut into large chunks
- 400 g potatoes, peeled and cubed
- 800 ml beef bouillon from 1 cube
- 2 bay leaves, dried or fresh
- Marjoram, crushed
- 300 ml cream
- 1/4 tsp pepper
Direcciones
- Sauté in butter for 5 minutes onion, celery, leeks, carrots and beets.
- Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil.
- Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender.
- With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety.
- Stir in the remaining soup, strain through colander.
- Season with pepper and serve with toasted country bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 188 | 63% |
| Total Fat 21.42g | 27% |
| Saturated Fat 13.27g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 774mg | 32% |
| Potassium 691mg | 20% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.57g | 2% |
| Protein 6.66g | 11% |
