Crystal Nelson
Contents
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Ingredients
- 2 piece Potatoes
- 2 piece Carrots
- 1 piece Apple
- 1 piece Onion
- 1 piece Clove of garlic
- 3 tablespoon Oil
- 1 piece Butter
- 500 ml Broth
- Salt and pepper
- 20 g Butter
- Parsley
Instructions
- Peel the onion and garlic and dice both finely. Heat the oil and butter in a saucepan and fry the cubes.
- Peel the potatoes, carrots and apple. Cut out the core of the apple and roughly grate everything. Add the rasps to the onion cubes in the saucepan and stir-fry.
- Pour the stock, bring to the boil, close the lid and remove the heat. With the residual heat, everything becomes wonderfully soft. Finally, season with salt and pepper.
- Brown the butter. Put the soup in preheated plates, drizzle with a little brown butter and garnish with a little parsley.
- Of course, other vegetables such as kohlrabi, radish, zucchini and leeks cut into fine rings can also be used. Vegetable, poultry or beef broth are suitable as broth.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 0.7gProtein: 5.1gFat: 17.2g
