LUXEMBOURG POTATO SOUP (GROMPERENZOPP)
Make and share this Luxembourg Potato Soup (Gromperenzopp) recipe from Food.com.
Provided by threeovens
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
- In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
- Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
- Cook 30 minutes so that potatoes and leeks are very soft.
- Strain mixture through a sieve or put through a food mill, and return to pot.
- Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
- Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
- Season with salt and pepper; garnish with parsley if desired.
- Add salt and pepper and finely chopped parsley if desired.
Nutrition Facts : Calories 498.2, Fat 24.2, SaturatedFat 14.4, Cholesterol 168.4, Sodium 178.5, Carbohydrate 59.5, Fiber 6.3, Sugar 5.2, Protein 13.6
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Agent Venom
[email protected]This soup is delicious! I love the combination of potatoes, leeks, and bacon. It's a great comfort food.
Josias Setati
[email protected]I was looking for a new potato soup recipe, and this one caught my eye. I'm so glad I tried it! It's one of the best potato soups I've ever had.
M Ra
[email protected]This soup is amazing! I've made it several times now, and it's always a hit. It's so easy to make, and it's always delicious.
David Nyabuto
[email protected]I made this soup for my family last night, and they loved it! It's a simple but delicious recipe, and it's perfect for a cold winter day.
Olivia Hendricks
[email protected]This potato soup is hearty and flavorful! It's a great way to use up leftover potatoes, and it's also a great vegetarian meal. I added some chopped carrots and celery to the soup, and it turned out even better.