Diversify the lunches with this useful and easy soup, it is very useful to a stomach. And for persons interested to lose excess weight.
1 tablespoons of olive or rape oil
250 g of the leek cut by thick circles (only white parts)
1 big bulb (largely cut)
6 glasses of chicken or vegetable broth
450 g of potatoes (clear and cut)
1/8 h. l. salts
1/8 h. l. white pepper
1/3 glasses of low-fat sour cream
the cut shnitt-onions (at will)
1. Heat on average fire oil in a 4-liter pan. Lay out a leek and onions, then add 3/4 glasses of broth. Cover and extinguish, often stirring slowly that onions became transparent, but did not blush (about 10 minutes).
2. Add potatoes to a pan and mix with poreyny mix. Pour in a half of the remained broth and bring to boiling. Cook, having leaky covered until potatoes become absolutely soft (15-20 minutes). Remove from fire and pour contents in the blender. Scroll before receiving uniform mashed potatoes.
3. Pour out the remained broth in a pan. Add to it the received mashed potatoes and cook at continuous stirring of 2-3 minutes. Season with salt and pepper then remove from fire and add sour cream to soup. Pour in a tureen and strew with shnitt-onions (at will).
For the portion (1 glass): 111 kcal, 3 g of fat (1 g saturated), 2 mg of cholesterol, 105 mg of sodium, 17 g of carbohydrates, 2 g of cellulose, 4 g of protein.