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🍽️ Creamy Herb Soup with Potatoes

241 kcal · 30 min · 4 servings

Ingredients

• 300 g floury potatoes
• 150 g celeriac
• 4 spring onions
• 1 clove of garlic
• 1 tbsp vegetable oil
• 150 ml dry white wine
• 800 ml vegetable broth
• 100 ml whipping cream
• 50 g freshly chopped herbs (e.g. cress, sorrel, chervil, chervil, parsley)
• 50 g crème fraîche
• salt
• 1 drop lemon juice
• nutmeg (freshly grated)
• pepper (from the mill)
• cress (for garnish)

Instructions

1. 1. Peel the potatoes and celery. Wash them thoroughly. Cut the vegetables into small cubes.
2. 2. Wash the spring onions. Remove the tough ends. Slice them into thin rings.
3. 3. Peel the garlic clove. Mince it very finely.
4. 4. Heat some oil in a pot. Sauté the spring onions and garlic in it for 1 to 2 minutes.
5. 5. Deglaze the mixture with the wine. Stir briefly.
6. 6. Add the potato cubes to the pot. Pour in the broth.
7. 7. Let the soup simmer on low heat for about 20 minutes, until the potatoes are tender.
8. 8. Add the cream and the fresh herbs to the soup.
9. 9. Blend the soup smooth using a hand blender.
10. 10. Check the consistency. If it is too thick, add a little more broth. If it is too thin, let it simmer a bit longer to reduce.
11. 11. Stir the crème fraîche into the soup.
12. 12. Season the soup with salt, lemon juice, nutmeg, and pepper to taste.
13. 13. Fill the hot soup into pre-warmed bowls.
14. 14. Garnish the soup with fresh cress. Serve immediately.

Nutrition per serving

• kcal: 241
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 17 g