Serve it with bread cut into small cubes and fried in a little butter!
Ingredients:
• 2-3 carrots
• Parsley
• 2 onions
• 4 tablespoons of butter
• 1.50 pounds of potatoes
• 2 tablespoons of flour
• 3 cups of milk
• 2 egg yolks
• 6.3 pounds of water
Step 1:
Peel and finely cut carrots, parsley, onions and smothered in butter. Add potatoes cut into pieces. Add water and boil on low heat. When potatoes are ready, remove soup from heat, strain and pass the vegetables through a sieve.
Step 2:
Aside browned flour with a little butter, milk goes hot and add the vegetable puree, then pour the juice of boiled vegetables and leave more to a boil. Stir in chopped parsley.
Step 3:
After the soup was taken from heat, beat yolks, tapering with 1-2 tablespoons of vegetable juice and pour into the soup.
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