John Myers
Ingredients for 2 servings:
- 300 g potatoes
- 1 carrot(s)
- 30 g butter
- 1 handful of frozen leaf spinach
- 150 ml goat’s milk or cow’s milk
- 300 ml vegetable stock
- 50 ml cream
- 1 tsp pesto, verde or calabrese
- salt and pepper
- Paprika powder, sweet
- Parsley, dried
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
vegetarian
Wash the potatoes and carrots, dice them finely, and then fry them in butter. After 5 minutes, pour in the vegetable stock, add the spinach and parsley, and simmer for about 15 minutes, until the potatoes and carrots are tender. Then puree thoroughly, mix with milk, cream, and pesto, and season with paprika, salt, and pepper. It also looks very decorative when served with a dollop of pesto, fresh herbs, or a few drops of cream. The goat’s milk gives the soup a slightly more delicate flavor, but of course, the recipe works just as well with regular milk.
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