John Myers
Contents
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Ingredients
The soup
- 250 g Carrots, rest
- 1 tbsp Grained vegetable broth *
- 3 Spring onions fresh, the white
- 150 ml Cream 10% fat
The potato balls
- 2 tbsp Mashed potatoes, rest
- 3 tbsp Breadcrumbs, self-grated
- 1 tsp Red chilli flakes
- 3 Spring onions, just the green
- Fat for deep-frying
Instructions
the soup
- Peel the carrots and cut into pieces. Clean the spring onions and cut into rings. Set aside the green for the potato balls.
- Pour the grained vegetable stock with water and cook the carrots together with the white part of the spring onions until soft.
- Puree the vegetables with the magic wand and add the cream. Possibly season with salt and pepper. Wasn't necessary for me, because the vegetable broth was seasoning enough.
the potato balls
- For the potato balls, mix the mashed potatoes with breadcrumbs, some of the green from the spring onions and the chilli flakes.
- Shape small balls with damp hands, roll them again in breadcrumbs and deep-fry in hot fat or oil until golden brown.
- Now put the soup in pre-warmed cups or plates, place three to four of the potato balls in them and garnish with the remaining green of the spring onions.
- The number of potato balls is actually enough for four people. I frozen the rest and will bring it back to the man / woman when the opportunity arises.
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 5.8gProtein: 3.7gFat: 10.9g
