Zupa Kartoflana

Description

File:Potato Soup - Zupa Kartoflana.jpg

Zupa Kartoflana

Potato soup

Ingredients

• 3 medium potatoes, sliced
• 2 stalks celery
• 1 large onion, sliced thin
• 2 carrots
• 1 sprig parsley
• 2 qt water
• 3 tbsp butter
• 1 tbsp flour
• 1 cup hot milk
• salt and pepper to taste

Procedures

1. Cover vegetables with water, add seasoning and cook until well done.
2. Force through sieve.
3. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended.
4. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick.
5. Add to strained vegetables and let simmer until smooth and thickened.
6. Sprinkle with chopped parsley and serve with egg barley.