Creamy Potato Soup
with deep-fried sage
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 304 kcal | (14 %) | ||
| Protein | 8.9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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