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Ingredients
Creamy Potato Soup with Marjoram
- Ingredients
- 1 onion
- 1 carrot
- 1 pc Celery root (about 100 g)
- 1 Parsnip
- 1 garlic clove
- 600 grams starchy potatoes
- butter
- 900 milliliters vegetable stock
- 4 sprigs fresh marjoram
- 4 slices Whole Wheat Toast
- 100 milliliters Whipped cream
- 2 scallions
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 2 sprigs marjoram
Peel the onion, and carrot. Finely chop the onion, carrot, celery, and parsley. Peel and finely chop the garlic. Peel the potato and dice into small pieces. Heat 1 tablespoon of butter in a saucepan over medium heat and sauté the vegetables. Add the garlic, and sauté briefly. Add the potatoes and the vegetable stock. Bring to a boil, reduce the heat, and add 1 sprig of the marjoram. Cover, and simmer over low heat for 20-25 minutes.
Rinse, trim, and thinly slice the scallions. Dice the bread into small cubes. Heat 2 tablespoons of butter in a pan and toast the bread until golden brown. Stir consantly so that the bread doesn't burn.
Remove the marjoram from the soup. Remove 2 ladles worth of soup from the pot, and set aside. Finely mash the vegetables in the remaining soup, then return the reserved soup to the pot. Add the cream, stir to combine, and heat the soup but do not boil. Season to taste with salt, pepper, and nutmeg. Stir in the scallions and marjoram leaves. Let infuse shortly, then serve the soup in bowls. Garnish with the marjoram and serve immediately. Top with the croutons.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |