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Ingredients
Cream of Potato Soup
Carefully rinse the leeks. Trim and discard the dark green parts. Peel the onion and finely chop the white and light green parts of the leek.
Sauté the leeks and the onion in 1 tablespoon melted butter in a saucepan. Cover and cook for about 10 minutes over medium heat. Peel the potatoes, rinse, quarter, then cook briefly. Pour in the vegetable stock, season with salt and pepper and cook, covered, about 25 minutes until softened. Then puree the soup. Return to the pot, pour in the milk, heat and mix everything with a hand blender and keep warm over very low heat.
Trim the sorrel and lettuce, rinse, spin dry and cut into thin strips. Whisk the remaining butter into the soup. Heat the olive oil in a skillet, saute the sorrel and lettuce in it briefly, drain on paper towels, then mix into the soup. If necessary, add a little milk to the soup, season with salt and pepper and serve sprinkled with parsley. Serve with toasted baguette slices.
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |