Herbal soup
very easy
30 mins
30 mins
Ingredients
- 500 g Potatoes
- 1 Garlic clove
- 1 Onion
- 1 TABLESPOON Butter or margarine
- 50 ml White wine
- 500 ml Vegetable broth
- 200 g Whipped cream
- 1/2 Pot of chervil
- 5 Stem(s) Parsley
- 5 Stem(s) Dill
- 3-4 Stem(s) Mint
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 125 g Schmand
- 7-10 Tbsp juice of 1/2 lemon
- 4 TSP Olive oil
- 7-10 Tbsp beetroot cress
- 7-10 Tbsp coarse pepper
Directions
- 1
Peel, wash and cut the potatoes into pieces. Peel garlic and onion and chop finely. Melt the fat in a saucepan. Sauté onion and garlic in it while stirring until transparent. Add the potatoes and steam briefly.
- 2
Deglaze with wine. Bring to the boil. Add stock and cream and simmer at low heat for about 15 minutes.
- 3
In the meantime, wash the herbs, shake them dry and pluck the leaves from the stems. Set aside some chervil for garnishing. Add the herbs to the soup, puree the soup finely. Season to taste with salt, pepper and nutmeg.
- 4
Mix sour cream and lemon juice, season with salt and pepper. Arrange soup in bowls, spread lemon sour cream on top, garnish with cress and chervil. Sprinkle with 1 tsp. olive oil and sprinkle with coarse pepper.
Nutrition Facts
380 kcal
19 g
31 g
4 g
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