Angelina Jolie's Onion Soup Puree.

               INGREDIENTS

2 liters of meat or vegetable broth

4-5 potatoes

4 stalks of leeks (white and light green parts only)

100 ml Parmalat CHEF 11% cream

2 egg yolks

1 tbsp butter

1 tbsp flour

3 slices of white bread

salt, freshly ground black pepper

       NUMBER OF SERVINGS

6-8

                           1   

Peel potatoes and cut into wedges. Cut the leeks lengthwise, rinse well with cold water and cut into small half rings.

                           2

Bring the stock to the boil, add the vegetables and simmer until soft. Mashed potato with a blender and drain 1 ladle of soup to cool slightly.

                          3

Melt the butter in a saucepan, add the flour and fry until golden, stirring frequently. Add to the soup and stir well. Bring the soup to the boil, salt and pepper.

                          4

Mix the yolks with the cream, add a ladleful of the cooled soup and stir well. Pour the resulting mixture into the pot of hot soup, stir and remove from the heat.

                            5

Dice the bread and toast in the oven, 5 minutes. Serve the soup with the croutons.

                     Bon appetit

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