John Myers
Autumn Soup
The perfect autumn soup recipe with a picture and simple step-by-step instructions.
- 2 piece Onion
- 4 piece Potato, about 200 gr.
- 1 Sting Butter
- 400 ml Beef stock
- 400 ml Milk
- 1 cups Creme fraiche Cheese
- 1 cups Spinach leaves
- 5 Stalk Parsley
- 1 branch Rosemary
- Salt
- Black pepper from the mill
- Nutmeg
- Peel and chop the onion. Peel and dice the potato. Pluck the parsley and rosemary leaves from the stems
- Heat the butter and sauté the potatoes and onions in it. Add the beef stock and milk and bring to the boil. Season a little with salt & pepper and simmer on a low heat until soft.
- Remove the pot from the stove and puree everything finely, heat the whole thing again and then “mount” with the crème fraîche, add the spices to taste and keep warm.
- Let some butter get hot in a pan and let the spinach sear briefly, then add the parsley leaves and briefly bring to the boil. Add the rosemary leaves and then puree everything finely.
- Put the finished soup in a soup cup and refine with the herb puree and now ….. enjoy your meal …..
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