Cream Soup with Olives, Mushrooms, Potatoes, and Nutmeg
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Cream soup with olives, mushrooms, potatoes, and nutmeg
Ingredients
- Salad Potatoes - 6 pieces
- Olives stuffed with lemon - 1 can
- Turnips - 3 pieces
- Water - 3 qt
- Canned Truffles - 1 can
- Spanish onions - 2 pieces
- Ground Nutmeg - 4 teaspoons
- Parsley - to taste
- Croutons - 3.5 oz
- Broccoli - 7.1 oz
Step by Step guide
Step 1
Peel the potatoes and carrots, chop them coarsely, and boil for about 20 minutes.
Step 10
Prepare croutons from white bread.
Step 11
Serve with croutons and parsley.
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.
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