Potato velouté soup

Картофена крем супа1 Potato velouté soup

Potato velouté soup


700 g potatoes
250 g carrots
Salt and pepper to taste
20 g of butter
2-3 tablespoons of oat flakes (optional)

4-5 slices of bread
20 g of butter


Bring about 1 to 1.2 liters of water to a boil. Salt to taste. Cut all vegetables into chunks and dip them into the boiling water. Let simmer about 30 minutes. Towards the end of cooking, add the oat flakes (if you plan to use). Count a further 10 minutes of cooking.

Remove from the heat and put the butter and 1-2 pinches of ground pepper. Blitz the vegetables into a smooth velouté soup.

For the croutons, preheat the oven to 200°C. Cut the slices of bread into cubes and transfer them to a baking dish with a high edge (to stir more easily). Cover with a few thin slices of butter. Bake until golden and crispy, stirring 2-3 times during cooking.

Serve the potato velouté soup hot, garnished with a handful of croutons.

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