HERBAL SOUP
HERBAL SOUP
The recipe for this herbal soup is an extract from the website Chefs Inspiration, which is part of the company Sous Fresh. The website inspires chefs to create new dishes that hero vegetables and fruit. This includes the potato, of course! A fun starter during the holiday season and, as you are in the habit of expecting from LovingPotatoes.com, not difficult to make: a delicious herbal soup!
PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
COOKING ACCESSORIES
- Hand blender
INGREDIENTS
- 150 grams creamy/starchy potatoes
- 1 onion
- 2 tablespoons oil, for example olive oil
- 500 ml vegetable stock
- 2 bunches of mixed herbs (parsley, basil, chervil, tarragon, cress, for example)
- 100 ml whipping cream
- 100 ml white wine
- salt and pepper
- nutmeg
METHOD OF PREPARATION
- Peel the potatoes and cut them into small pieces.
- Finely chop the onion.
- Heat the oil in a skillet and pan-fry the potatoes and the onions until the onions are glazed.
- Add the vegetable stock and allow to simmer with a lid on the pan for about 10 minutes.
- Meanwhile, pluck the leaves of the herbs and coarsely chop.
- Whisk the 100 ml whipping cream until soft peaks form.
- Add the white wine to the potatoes and puree the mixture with the hand blender.
- Add salt, pepper, nutmeg and the chopped herbs and puree again.
- Add the half-whipped cream and fold in well.
- Garnish the soup with a few twigs of fresh herbs.
Enjoy!
Additional information
| Soort aardappel | Floury cooking |
|---|---|
| Basisbereiding | Potato soup |
| Gang | Appetizer |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Western |
PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
COOKING ACCESSORIES
- Hand blender
INGREDIENTS
- 150 grams creamy/starchy potatoes
- 1 onion
- 2 tablespoons oil, for example olive oil
- 500 ml vegetable stock
- 2 bunches of mixed herbs (parsley, basil, chervil, tarragon, cress, for example)
- 100 ml whipping cream
- 100 ml white wine
- salt and pepper
- nutmeg
METHOD OF PREPARATION
- Peel the potatoes and cut them into small pieces.
- Finely chop the onion.
- Heat the oil in a skillet and pan-fry the potatoes and the onions until the onions are glazed.
- Add the vegetable stock and allow to simmer with a lid on the pan for about 10 minutes.
- Meanwhile, pluck the leaves of the herbs and coarsely chop.
- Whisk the 100 ml whipping cream until soft peaks form.
- Add the white wine to the potatoes and puree the mixture with the hand blender.
- Add salt, pepper, nutmeg and the chopped herbs and puree again.
- Add the half-whipped cream and fold in well.
- Garnish the soup with a few twigs of fresh herbs.
Enjoy!
Additional information
| Soort aardappel | Floury cooking |
|---|---|
| Basisbereiding | Potato soup |
| Gang | Appetizer |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Western |
