Potato soup with garlic and spring onion
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.
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