Potato-carrot soup

Ingredients
3 potatoes
carrots 3
1 large onion
1 cube chicken broth
1 tsp salt
1 tsp savory
parsley
vermicelli
1 bay leaf
1 tomato or 3-4 tablespoons canned tomatoes
# For soup thickenerta:
1 egg
2-3 tbsp yogurt
1/3 cup sunflower oil
1/2 tsp black pepper
Potato-carrot soup
Photo added on
Photo author
iliana0940
Method
In a saucepan with water is put to boil diced carrots, potatoes and onions. Add bouillon cube, savory, salt, bay leaf, the oil and pepper and after potatoes soften add the tomatoes, chopped. Finally put vermicelli (optional is the amount - depending on who likes what soup, a thick or not) to boil 5 minutes and remove from heat. After a little cool down the soup is made soup thickener: mix the egg with yogurt and a little cold water. Finally sprinkle with chopped parsley.
Containers:
Difficulty
Easy
Tested
1 user
Author
iliana0940
28 Nov 2008

Comments

It is very nice, but if you put a little Cheese will become great.

Tasty and light supichka. Love lean dishes.

I do not like soup with cheese.

Cold water BUILD?

Well, because the soup can not cool down so quickly and add cold water do not cross the egg.

recipe is nice. Ill try mandatory. If you do boiled thickener, there is no way you cross the egg :)

Thanks for the recipe, you just ate more hot hot and it was very tasty :) exactly like soups. Could you please explain how it is done just boiled thickener?
Incidentally, it added cold water BUILD yet egg not cross. Mother taught me before BUILD added to sipna it one ladle of soup of the soup after wait to cool December :)