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Tonja Anderson
Potato soup with garlic and spring onion
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Ingredients
Directions
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Peel the potatoes and cut into small cubes.
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Cut the white of the spring onions into pieces of 1 cm and the green in thin rings.
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Heat half of the olive oil in a soup pot and press one third of the garlic on top.
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Spoon the potato cubes and pieces of white spring onions and heat for 1 minute.
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Pour in the stock and cook the soup in 10-15 minutes.
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In the meantime, cut the other garlic cloves into thin slices.
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Heat the rest of the olive oil in a saucepan and gently fry the slices of garlic.
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Puree the soup with a hand blender.
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Serve and garnish with slices of garlic and rings of spring onions.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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