potato and onion soup with sour cream

potato and onion soup with sour cream


warm up your festive affair with this creamy soup that can be whipped up the night before Christmas".

The ingredient of potato and onion soup with sour cream

  1. 20g of butter
  2. 1 tablespoon olive oil
  3. 4 large brown onions, halved, thinly sliced
  4. 500g Sebago potatoes, peeled, cut into pieces (see note)
  5. 750 ml (3 cups) of Massel chicken-style liquid stock
  6. 250 ml (1 cup) milk
  7. 125 g (1/2 cup) sour cream
  8. 1 x 50g btl salmon caviar
  9. sprigs Fresh dill, to serve

The instruction how to make potato and onion soup with sour cream

  1. Heat the butter and oil in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is tender but not coloured.
  2. Add the potatoes and the broth. Increase the heat to high. Bring to a boil. Reduce the heat to medium. Cook, covered, for 15 minutes or until the potato is very soft. Discover. Leave to cool slightly.
  3. Use a stick blender to mix until smooth. If not, transfer half of the potato mixture to the jug of a blender and blend until smooth. Transfer to clean saucepan. Repeat with remaining potato mixture.
  4. add the milk, stirring. Place the soup over medium heat and stir until hot.
  5. Ladle the soup among serving bowls. Garnish with a dollop of sour cream, a teaspoon of caviar and dill to serve.

Nutritions of potato and onion soup with sour cream

fatContent: 195.263 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 5 grams protein
sodiumContent: 46 milligrams cholesterol


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