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List of ingredients for Potage à la liégeoise (V)


* 2 medium Onions, Diced
* 1 large Celeriac, peeled
* 250 g Potatoes, Diced
* 1.5 Litres Vegetable stock
* Pinch Nutmeg
* 230 ml Single cream
* Seasoning
* 2 Egg yolks
* Parsley, finely chopped, to garnish

===Method===
* Chop the Celeriac into small cubes and add to a pan of Boiling water.
* Cook until well done, (about 20 minutes).
* Meanwhile, Boil the Potatoes in a separate pan.
* Drain the Vegetables and blend them in a Food processor with enough of the Stock to make a purée.
* Empty the purée into a saucepan and mix with the remaining Stock. Season.
* Beat the Eggs with a little of the Cream and add to the Soup.
* Add the remaining Soup, little by little, stirring constantly and reheat slowly, without Boiling.
* Serve, sprinkled with the Parsley.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Potage_à_la_liégeoise_(V)

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