Viennese Potato Soup
Recipe appetizers for 4 people based on Potatoes - cooking method fried.
Preparation:
Preparation: Fry the speck, onions and vegetables in butter over a low heat, all cut into small pieces, sprinkle the flour on top, pour in the broth, season and add the mushrooms, after leaving them to soak; after 10 minutes add the diced potatoes and continue cooking for another 5 minutes, then remove the bay leaves from the broth, season and serve by sprinkling the chopped parsley over the soup.
Ingredients:
Ingredients: 100 Cl Veal Stock (or Beef Broth) - 30 G Butter - 30 G Flour - 60 G Speck - 30 G Onions - 40 G Carrots - 40 G Leeks - 40 G Celeriac - 120 G Potatoes - 1 Bay Leaf - 1 Clove Crushed Garlic - Salt - Pepper - Marjoram - Thyme - 25 G Dried Porcini Mushrooms - 1 Tablespoon Chopped Parsley
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