Cream of potato soup with peppercorns Recipe

Name: Cream of potato soup with peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium potato, peeled and diced; 12 small onion, peeled and chopped; 12 stalk celery, chopped (without leaves); salt; 1 ½ cups vegetable stock; 1 tablespoon butter; 1 teaspoon maida flour; ½ cup milk; 1 tablespoon parsley, chopped; ¾ teaspoon peppercorn, freshly crushed

Servings: persons

1 medium potato, peeled and diced
12 small onion, peeled and chopped
12 stalk celery, chopped (without leaves)
salt
1 ½ cups vegetable stock
1 tablespoon butter
1 teaspoon maida flour
½ cup milk
1 tablespoon parsley, chopped
¾ teaspoon peppercorn, freshly crushed

1
Prepare the stock in a pot.
2
Add potatoes, onions, celery and salt to it.
3
Cook till the potatoes are soft.
4
Pass the mixture through a sieve.
5
Heat butter on low flame.
6
Slowly, add in the flour.
7
Mix without letting it change colour.
8
Remove from flame.
9
Add milk, slowly, stirring all the while or lumps will form.
10
Add the pureed potato to this white sauce.
11
Adjust seasoning.
12
Add peppercorns.
13
Bring to a boil.
14
Pour into individual soup bowls.
15
Garnish with parsely.
16
Serve hot!

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium potato, peeled and diced, 12 small onion, peeled and chopped, 12 stalk celery, chopped (without leaves), salt, and more.

Yes, Cream of potato soup with peppercorns falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of potato soup with peppercorns

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