Recipe ingredients:
4 large diced potatoes
1 medium onion, finely chopped
4 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground cardamom
2 tablespoons of flour
1/4 cup butter
2 cups milk
1 cup of shredded cheddar cheese
2 tablespoons of lemon juice
1 tablespoon chopped parsley
How to prepare:
1. In a large pot, put the potatoes and onions, immerse them in water, heat over a strong heat until the water boils, and boil the potatoes until they are completely soft and soft.
2. Drain the potatoes and onions, put in a blender jug and add 2 cups of broth, work on medium speed until the mixture becomes smooth.
3. Put the mixture in a deep saucepan, add the rest of the broth, salt and cardamom.
4. In a medium saucepan, put the flour and butter, heat over a medium heat until the flour becomes golden in color. Add the milk, stirring, with a hand-held hook paddle until you have a smooth sauce. Add to the potato and broth mixture, while stirring, until the materials are mixed.
5. Put the soup on a medium heat, stir it with a wooden spoon until it begins to boil, reduce the heat and let the soup cook for 10 minutes, stirring from time to time.
6. Remove the pot from the heat, add the cheese and lemon juice, pour the soup on a deep serving plate and garnish with parsley. Serve with toast.
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