Food
Viennese Potato Soup
By Yankee Magazine|Jun 23 2012|
Ingredients
6 1/2 c water
6 – 7 bouillon cubes (chicken or beef)
6 large potatoes
Parsley
1 onion
1 large stalk of celery
1 carrot, diced
5 T butter
5 T flour
Grated lemon peel
1 clove of garlic
Dash of pepper
Caraway seeds
Salt
Marjoram
Instructions
Cut peeled potatoes into small cubes and add to water and bouillon mixture. Add diced carrots and celery. Simmer. In small pan, fry small diced onion in butter until yellow, then add flour and let bubble. Add diced lemon peel, parsley, caraway seeds, marjoram and garlic. Stir and add to liquid when vegetables are cooked. Add pepper and salt to taste.
