Kategorie

Creamy Herb Soup with Potatoes

Name: Creamy Herb Soup with Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g potatoes; 1 onion; 1 tbsp rapeseed oil; 800 ml vegetable stock; 100 ml cooking cream or plant-based alternative; 30 g mixed parsley, chives; 1 tbsp finely chopped herbs basil; 1/2 tsp salt and 1/4 tsp pepper

Zusammenfassung

A warming soup with fresh herbs from the raised bed.

Illustration: creamy potato soup with fresh herbs

Preparation

Peel the potatoes and cut them into cubes about 2 cm wide so they cook at the same rate. Peel and finely dice the onion; wash and shake dry the parsley, chives and basil only just before blending.
Warm the rapeseed oil in a saucepan over medium heat. Cook the onion with a small pinch of the salt for 3 to 4 minutes until translucent, without letting it brown.
Add the potato cubes and turn them for 2 minutes. Pour in the vegetable stock; it should just cover the potatoes. Bring to a boil, then cover and simmer over low to medium heat for 15 to 18 minutes.
Pierce a potato cube with the tip of a knife. If it slides in without resistance, take the pan off the heat; otherwise cook for 3 more minutes.
Add the cooking cream and blend the soup smooth with a stick blender. Switch it on only once the blade head is fully submerged, so the hot soup cannot splash.
Stir in parsley, chives and basil and blend for only 30 seconds more to keep the soup green. Season with salt and pepper and serve hot immediately.