Potato soup with croutons

Like bread, the potato is the main and unchangeable attribute of the dining table and in our days it has become a familiar dish. The modern kitchen is replete with variations of cooking and recipes from potatoes. And how do you like it? Baked in their skins with a searing cloud of fragrant steam? Or, fried in butter with browned crispy? It can be boiled in salted water? In each case - is in its delicious, affordable and easy. A striking confirmation - soup of potatoes with croutons. Preparing simple, quick and eaten on "hurray".

Fresh vegetables, spicy greens, sour cream and croutons - a demonstration of the versatility of the potato. This is a special vegetable that is an excellent match for almost everyone. Potato soup - a common and quite easy to prepare dish that can be interpreted to infinity.

of potato soup with croutons recipe

1. Carrots and celery, wash and chop. Put in a pan with water to bring to boiling, salt to taste and simmer to partial completion, 30 minutes. Then the broth and return back into the pan.
2. Peel potatoes, wash and cut into medium-sized pieces, add vegetable broth, bring to a boil again, add salt if necessary and cook more until cooked potatoes. Then chop the vegetables in a blender or rub through a sieve. Return all to saucepan with the broth, add sour cream, chopped dill, mix and slightly warm.
3. Onion cut into small cubes, fry separately in the melted butter, mixing it together with the flour, add the tomato paste, 2 tablespoons water, add salt, stir and simmer for 2-3 minutes.
4. Ready vegetable soup from a potato pour portioned plates, season with separately cooked onion sauce and put a certain amount of lightly fried crispy croutons.

In the preparation of meals to the soup a thick, water should be poured only to the top level of vegetables and constantly ensure that potato soup does not boil heavily.