in

Green Potato Soup

5 from 4 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 39 kcal

Ingredients
 

  • 1,5 kilogram Freshly peeled potatoes
  • 2 piece Chopped onions
  • 1 large Leeks the green of it
  • 2 teaspoon Dried marjoram
  • 1 teaspoon Dried thyme
  • 1 bunch Chopped parsley
  • 3 piece Beef marrowbones
  • 1,5 liter Water
  • Salt and pepper to taste

Instructions
 

  • Put the bones in a soup pot. Likewise the water, leek cleaned and cut into small pieces, marjoram, thyme, onions, salt and pepper. I always use freshly ground black pepper. Bring to the boil once and then simmer for 2 hours on the lowest level.
  • In the meantime, peel the potatoes and cut them into small pieces. Take the bones out of the broth after 2 hours and add the potatoes. Let simmer for 20 minutes. Then puree everything with a blender. The leek turns the whole soup green. If the soup is too thick, dilute it with a little hot water. Add sliced ​​sausages as a filler. I had 4 Viennese. Let everything steep for another 10 minutes on the lowest level.
  • Finally, mix in the parsley. Taste well again and then enjoy your meal.

Nutrition

Serving: 100gCalories: 39kcalCarbohydrates: 8.2gProtein: 1.1gFat: 0.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Yellow Tomato Soup with Fried Basil

Roulades with Mushroom Filling