Soup
POTATO SOUP WITH “ALFÖLDI” ROUX
Ingredients
broth of smoked meat
5
medium sized potatoes
5
bay leaves
1
small onion
to taste
salt
2 tablespoons of
flour
3 tablespoons of
Mizo sour cream (20%)
2 dl of
Mizo milk (2.8%)
1 teaspoon of
crushed marjoram
Instructions:
Cook the peeled, diced potatoes in the broth of the smoked meat - the stock broth should just cover the potatoes. While cooking add the bay leaves and the cleaned, whole red onion. Salt carefully, as the broth is already salty.
Whisk the flour with the sour cream in the traditional way, mix until creamy, then pour in the cold milk. When the potatoes are cooked, add a little hot soup to the roux to avoid lumps, blend, then pour back into the soup and whisk. Sprinkle with marjoram, bring to the boil again and serve.