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Potato soup

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16 July 2011
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Amounts for servings:
3 pieces of tomato
3 pieces of parsnip
4 pieces of bay leaf
1 spoon of wheat flour
1 piece of onion
1 piece of parsley leaves
1 piece of celery leaf
3 spoons of sunflower-oil
300 grams carrots
1000 grams potatoes
Difficulty:
Medium Medium Medium
Preparation time: 15 minutes
Cooking time: 25 minutes
Nutritional Information (one serving):
Calories
567 cal
Omega 3
180 mg
Omega 6
5491 mg
Vit. A
12980 IU
DV:260%
Vit. B9
48 mcg
DV:12%
Vit. C
26 mg
DV:44%
Vit. K
26
Ca
79 mg
DV:8%
Fe
4 mg
DV:24%
Mg
79 mg
DV:20%
F
35
Cholesterol
70 mg
DV:23%
1. In large pot put the smoked pork, the peeled onion, the tomatoes, the parsley, celery and bay leaves. Add water and bring to the boil.

2. Peel and dice the potatoes, slice the carrots and the parsnip.

3. When the meat is done add the potatoes, the carrots and the parsnip. Boil until the vegetables are done. Add salt according to taste.

4. Heat a little oil, add one spoon of flour and stir. Don't let the flour burn. Add some cold water and stir until there are no lumps. When the vegetables are done add the flour and oil mixture to thicken the soup.

5. Bring to the boil and add sugar, salt and vinegar according to your taste. Finally, remove the onion, the tomatoes and the parsley and celery leaves.

6. Serve warm with onion salad.

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