John Myers
Ingredients for 3 servings:
- 4 large potatoes
- 3 carrots
- 5 spring onions
- 1 onion(s)
- e.g. vegetable broth
- 150 ml sweet cream
- Salt
- pepper
- Nutmeg, optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
quick, easy, vegetarian and cheap
Peel the potatoes, carrots, spring onions, and onion and cut into medium-sized cubes. Cook the potatoes and carrots in the vegetable stock (enough to cover the potatoes and carrots) for about 20 minutes. After 10 minutes, add the onion and spring onion pieces. Remove the pot from the heat and puree everything with a hand blender, add cream, and mix. You can add a little more vegetable stock if desired. Bring the soup back to a boil briefly, then season with salt, pepper, and perhaps a pinch of nutmeg. I always serve the soup with a dollop of crème fraîche, but it tastes wonderful on its own, too, as a side dish with meatballs, for example.
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