Cream Soup with Olives, Mushrooms, Potatoes, and Nutmeg
Soups • Italian
Description
Cream soup with olives, mushrooms, potatoes, and nutmeg
Ingredients
- Salad Potatoes 6 pieces
- Olives stuffed with lemon 1 can
- Turnips 3 pieces
- Water 5 qt
- Canned Truffles 1 can
- Spanish onions 2 pieces
- Ground Nutmeg 4 teaspoons
- Parsley to taste
- Croutons 5 oz
- Broccoli 5 oz
Step-by-Step Guide
Step 1
Peel the potatoes and carrots, chop them coarsely, and boil for about 20 minutes.
Step 2
Add the broccoli to the pot.
Step 3
Also add the previously well-fried, sliced onions.
Step 4
Season the soup with salt.
Step 5
Let it cook for another 15 minutes.
Step 6
Meanwhile, sauté the whole canned mushrooms with nutmeg and a minimal amount of oil.
Step 7
Remove the soup from the heat and blend it into a smooth mixture using a blender.
Step 8
Put the pot back on the heat, add the mushrooms and the can of olives.
Step 9
Cook for another 10 minutes.
Step 10
Prepare croutons from white bread.
Step 11
Serve with croutons and parsley.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!