John Myers
Contents
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Ingredients
- 1 kg Potatoes
- 200 g Carrot
- 200 g Leek
- 4 Spring onions fresh
- 250 g Chanterelles
- Salt
- Pepper from the grinder
- 4 tsp Vegetable broth
- 1 tbsp Plant cream
- 50 g Cream
Instructions
- Clean and wash the spring onions and cut into rings. Clean the chanterelles and cut them smaller if necessary. Peel, wash and cut the potatoes and carrots into pieces. Clean and wash the leek.
- Heat the vegetable cream in a large saucepan. Fry the chanterelles in it, turning, for about 5 minutes. Fry the spring onions briefly. Season with salt and pepper. Remove.
- Sauté potatoes, carrots and leeks in the remaining frying fat. Add 1 1/4 l water and stock, bring to the boil. Cover and simmer for about 20 minutes.
- Briefly puree the potato vegetables with the hand blender. Stir in cream. Season to taste with salt and pepper. Briefly heat the chanterelles and spring onions (in the microwave or in a small pan) and serve as a topping on the soup.
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 9.9gProtein: 1.9gFat: 3.2g
