Bread and rolls This and That Holidays hong kong raisio Breakfast and Brunch drinks grilled dishes

As we recently celebrated the harvest festival and I had all the time been still no clue what I want to cook that day, it was more than spontaneously. Fortunately, we had a lot of seasonal vegetables and fruit here, so without further ado I chose a cream soup. The whole thing is now not particularly refined, but still very tasty and zusammengepanscht of myself. With love.
The ingredients are only rough information. 600 grams potatoes 2 medium carrots 1 medium apple 350 grams of celery 1 medium onion 1 tablespoon agave nectar about soy rice milk (depending on desired consistency) of pepper, nutmeg and salt for seasoning
Take a large pot and throw the previously peeled and diced potatoes along with carrots inside. Water is added, hong kong raisio only have so much until the ingredients are just as covered. Simmer nicely. Just before the potatoes are cooked soft, also give into the diced celery, onion, apple and tablespoon agave syrup. The spoon is best to get out again. Once everything is ready cooked, remove from heat and puree with an immersion blender. I left a few pieces on, so you have a little bite. Now the soy milk comes to that. All Season to taste with salt, pepper and nutmeg. - Knocking done.
so like I do my autumn soup also. I just let something off like rice milk or soy milk, and take only vegetable broth. And if available I will replace the carrots loves to get a pumpkin. hong kong raisio Especially delicious I find the butternut squash. hong kong raisio The Hokkaido is usually too sweet to me.
Sam Choi said on 20 November hong kong raisio 2011 07:35:
Hmm, that is not slimy and viscous when it's mashed? Potato puree from that one should hong kong raisio not Gund with the rod I always stomp all small. (I once made the mistake and it mashed very fine and it was so terribly disgusting consistency.) Otherwise, it sounds delicious. Best regards, Sam from Berlin
viscous it is indeed the desired consistency. Just more water to give example. I love like a cross between soup and porridge / soup, so I do not like it too runny. That the potatoes are disgusting slimy or through pureeing I've never had. I puree almost always when I give it in a soup.
Believe it only happens after long puree that they are slimy, due to the strength, or gluten release or so. (I'm not so concerned quite clear what the chemical reaction.) Apparently I'm not the only one with this problem http://www.chefkoch.de/forum/2, 58.358265 / potato soup-to-muco-advised . html Think only briefly and carefully puree or just stomp / push through sieve before I break it to my soup. Thank you
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