Potato cream soup (with little vegetables for vegetable muffle)
Here comes my well-liked potato soup recipe, ideal for vegetable muffle, as this is so to speak with the "wand" invisible gehx (el) t. A dish made with the freshest ingredients, which only takes 30 (maximum 40) minutes to prepare!
Take for 4-5 persons:
1 liter of water
1 kilo of potatoes
1/2 bunch (or slightly less) greens
1-2 cloves of garlic
1 tablespoon of instant broth
Salt, pepper, Tabasco
1-2 teaspoons sour cream or creme fraiche
The potatoes are peeled and diced, the greens (carrot, celery, leek, parsley root ...) are washed and cut into small pieces. Boil everything together with the water and the instant broth in a saucepan and simmer for about 18-20 minutes on a small scale. Cut the garlic into small pieces and add to it, as well as the remaining spices and then with the magic wand to pervert everything. In the end, stir in the sour cream and the potato cream soup is ready!
If you like, you can cut a few sausages into small pieces and add them to the hot soup for 6-10 minutes after purging. The soup should not cook then. I still put a tiny bowl of chopped parsley on the table, so everyone can crumble it on as much as he thinks fit.
Good Appetite!
