Creamy Potato Soup

with deep-fried sage
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Creamy Potato Soup
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
304
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories304 kcal(14 %)
Protein8.9 g(9 %)
Fat17 g(15 %)
Carbohydrates28 g(19 %)

Ingredients

for
4
For the soup
500 grams waxy potatoes
Vegetable broth (finished product)
1 Tbsp Dijon mustard
1 125 grams garlic clove (creme fraiche)
salt
freshly ground pepper
1 Tbsp chopped parsley
40 grams finely diced Bacon
For the sage
50 grams Pastry flour
6 Tbsps cold water
1 medium egg
salt
2 Sage (sprigs)
vegetable oil (for frying)
How healthy are the main ingredients?
potatoparsleygarlic clovesalteggSage

Preparation steps

1.

For the soup, peel, rinse and halve the potatoes. Cook for 20-25 minutes until soft. Add the broth. Puree the potatoes in the broth. Stir in the mustard and creme fraiche. Bring to a boil. Season with salt and pepper. Mix in the parsley. Just before serving, cook the bacon in a small pan until crispy and sprinkle over the soup.

2.

For the sage, mix the flour, water, egg and 1 pinch of salt. Rinse the sage, pat dry and pluck the leaves. Dip the leaves into the batter and fry in hot oil until golden brown. Remove from the oil and let dry on paper towels.

3.

Serve the soup garnished with sage leaves.