Potato soup with dill and croutons

Submitted by enr on 07 Jan 2011
# For the soup:
1.5 kg potatoes
1 onion
50 g butter
2 tbsp savory
1/2 tbsp dill
1 vegetable broth
1-2 tbsp salt
1 Egg
1 tsp citric acid
4-5 tbsp yogurt
# For the croutons:
1-2 slices of dry bread bread
1 tbsp colored salt, pepper and savory, 1 tsp black pepper, salt
1/3 hours. h. sunflower oil
feta cheese for garnish
Potato soup with dill and croutons
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For the soup: Peel and cut into large cubes potatoes. Place in a large saucepan, add the chopped onion 2 tbsp savory and 1 tbsp salt. Simmer until their cooking, stirring occasionally. Once prepared in a separate container, remove some of the water (in which you boiled) and mash or blend the potatoes, vegetable broth to dissolve some of the water and add to the smashed potatoes, if necessary, add more water to a thick soup. Beat egg, add citric acid and yogurt to it and gradually adding to the soup. Back for about 5 minutes on the stove, then add the butter, dill and salt if necessary. For the croutons: Cut stale bread into small cubes, place them in a well-oiled baking dish and pour in the remaining sunflower oil, mix well, sprinkle with the remaining spices, stir again and bake in preheated oven at 200 C 15-20 minutes , often stirring. soup served with croutons added in her lump and feta cheese.
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07 Jan 2011


I loved surely try it.