Potato Cream Soup-Bulgaria(Kartofena Krem Soopa)

1. 1

   Finely cut carrots, onion, parsley and potatoes.

2. 2

   Saut carrots, onions and parsley in 2 Tbsp. of butter.

3. 3

   Put in kettle, add potatoes and cover with water.

4. 4

   Cook over low heat to a boil. When vegetables are well cooked take off heat.

5. 5

   Mash thoroughly and pass through a colander.

6. 6

   Bring milk to a boil.

7. 7

   In a separate kettle, brown flour in 1 Tbsp. of butter.

8. 8

   Slowly pour boiling milk into the flour, stirring all the time.

9. 9

   Add vegetables.

10. 10

    Place all ingredients in a kettle with the vegetable-flour mix.

11. 11

    Double boil the mixture for 10-15 minutes, stir to prevent sticking to bottom. Remove from heat.

12. 12

    Put egg yolks in a bowl, add 2-3 Tbsp. of soup stir vigorously, thinning egg yolks.

13. 13

    Add mixture to soup and stir well.

* Per serving · 4 servings · Values may vary.

No additional tips available.