John Myers
Ingredients for 4 servings:
- 8 large potatoes
- 1 pack of soup vegetables (celery, leek, carrot)
- 2 bay leaves
- 200 ml milk
- salt and pepper
- Nutmeg, freshly grated
- 3 sprigs of parsley
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Wash and trim the celery, carrots, leeks, and potatoes. Cut the potatoes into at least quarters. This will soften them faster, and they’ll be mashed later anyway. Boil in salted water for about 15 minutes. Finely chop the vegetables and cook in the milk with the bay leaves, salt, and pepper. Be sure to stay there, as the milk can boil over quickly. As soon as it starts to boil, reduce the heat to a simmer. When the potatoes are tender, remove from the heat, drain off the water, and mash the potatoes. The milk and vegetable broth should now be ready. Just to be on the safe side, taste a piece of the carrot, as it takes the longest to cook. Remove the bay leaves and gradually add the milk and vegetables to the potatoes, mash thoroughly, add a little nutmeg, and season to taste. Serve sprinkled with finely chopped parsley. Serve with fried eggs, fish, bratwurst, or chopped meat. Leftovers make a great base for potato soup. The bay leaf flavor is something different, in my opinion. Depending on your taste, you can increase or decrease the number of bay leaves. Enjoy!
Facebook Comments