Potato Cream Soup (Holy Spirit Monastery)


6 carrots, 6 potatoes, 4 onions, 1 square, peppercorns, 1 tablespoon margarine, 1 green parsley, salt


The vegetables are washed, cleaned and boiled, along with pepper and salt beans. Once boiled, drain them and remove the peppercorns. Puree the vegetables and add the margarine. Gradually add the stock back into the pot while mixing, then bring back to boil for 3 minutes.

It is served with finely chopped green parsley and croutons.

(Christiana – Holy Spirit – Monastery)