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 minAppetizerdried ceps, butter, onion, garlic, fresh thyme, dried thyme, mushroom, Chestnut mushroom, oyster mushroom, shiitake, dry sherry, lemon juice, chicken broth from tablet, chicken bouillon, soy sauce, Tabasco, fresh parsley,clear mushroom soup -
80 minAppetizervine tomatoes, black olives, olive oil, garlic, capers, Spaghetti, basil,spaghettini with tomato -
15 minLunchradicchio, parma ham, raw ham, lemon, artichoke hearts, Parmesan cheese, balsamic vinegar, olive oil,artichoke with radicchio and balsamic dressing -
15 minAppetizerbutter, parsley, chives, mussel, lemon,mussels from the barbecue with herb butter
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it