“每个人”马铃薯韭菜汤

用橄榄油熔化黄油，在大型沉重的底部的培养基中。加入韭菜;煮，搅拌经常，直到软化，5到8分钟。添加芹菜;烹饪，经常搅拌，直到嫩，深深地饱和，约8分钟。加土豆;在黄油和油中致涂土豆。将热量降低到低，煮，搅拌，直到土豆涂在闪亮，乳状淀粉中，约5分钟。搅拌7杯水和鸡汤基础;煮沸高。 Reduce heat to medium, and simmer, stirring occasionally, until potatoes are just tender and vegetables are softened, about 15 minutes. Remove from heat. Using a ladle, remove 2 cups of cooking stock (liquid only), and reserve in a small bowl. Let remaining soup stand at room temperature 30 minutes.

搅拌牛奶，奶油，盐，胡椒和肉豆蔻成汤。搅拌保留库存，一点点，达到所需的一致性。（如果需要，使用马铃薯牛奶机捣碎一些汤。将泥，汤汤和2杯子保留2批次，进入搅拌机。过程直到平滑，每批次约20秒。）均匀地分裂汤8碗，并用芹菜叶，韭菜和碎薯片装饰。