in Soup Recipes

Green potato soup

updated

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Ingredients for 4 servings:

  • 2 m.-large zucchini, diced
  • 4 medium-sized potatoes, peeled and diced
  • 1 small fennel, diced
  • 1 onion(s), diced
  • 1 tbsp olive oil
  • 750 ml chicken broth
  • salt and pepper
  • Nutmeg, freshly grated
  • ½ bunch of parsley, fresh
  • 4 tsp, heaped sour cream
  • ½ bunch chervil, roughly chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté all the diced vegetables in olive oil and deglaze with the broth. Let everything simmer for 10-15 minutes, then season with the spices. Add the parsley. Purée the soup and serve in warmed soup bowls, sprinkled with a teaspoon of sour cream and some chervil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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