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Potato soup with basil and spring onion
A tasty Dutch recipe. The starter contains the following ingredients: poultry, crumbly potatoes, spring onions (in rings), fresh basil (a 15 g), croutons (ready-to-eat), butter, chicken stock, egg and nutmeg.
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Ingredients
Directions
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Peel the potatoes and cut into small cubes.
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Melt the butter in a soup pot, spoon in the potato cubes and the green part of the spring onions and simmer for 5 minutes on a low heat.
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Crumble the bouillón tablets over the potato mixture and pour 1 liter of water.
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Bring to the boil while stirring and let the soup simmer for 10-15 minutes.
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Meanwhile, boil the egg hard in 8 minutes.
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Let it scare under cold running water and remove the scale.
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Prepare the egg in a deep plate, so that a fine oak layer is created.
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Remove the pan from the heat.
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Stir the basil through the soup and puree the whole with a hand blender into a light, light green soup.
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Season the soup with pepper and nutmeg.
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Spoon the potato soup into four deep plates and sprinkle some croutons and spring onions and finally the oak leaves..
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Nutrition
185Calories
Sodium7% DV175mg
Fat14% DV9g
Protein12% DV6g
Carbs7% DV20g
Fiber8% DV2g
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