Filter
Reset
Sort ByRelevance
Tonja Anderson
Potato soup with garlic and spring onion
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into small cubes.
-
Cut the white of the spring onions into pieces of 1 cm and the green in thin rings.
-
Heat half of the olive oil in a soup pot and press one third of the garlic on top.
-
Spoon the potato cubes and pieces of white spring onions and heat for 1 minute.
-
Pour in the stock and cook the soup in 10-15 minutes.
-
In the meantime, cut the other garlic cloves into thin slices.
-
Heat the rest of the olive oil in a saucepan and gently fry the slices of garlic.
-
Puree the soup with a hand blender.
-
Serve and garnish with slices of garlic and rings of spring onions.
Blogs that might be interesting
-
40 minAppetizerchicken bouillon, corn chicken fillet, green asparagus, olive oil, shallot, sharp mustard, roll bread, garlic, whipped cream,green asparagus soup with chicken crostini -
30 minAppetizerorange, white balsamic vinegar, extra virgin olive oil, Galia melon, Stilton, watercress,melon with stilton and orange dressing -
40 minSmall disheggplant, olive oil, zucchini, pumpkin, Spinach, arugula, butter, flour, thyme, vegetable stock, whipped cream, nutmeg, Parmesan cheese,mini-lasagna of grilled vegetables -
20 minAppetizergiant shrimp, limes, tomatoes, bunch onions, coriander, Red pepper, olive oil, garlic, ground cumin, paprika,shrimp with spicy tomato salsa
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it