Potato soup with roots and green pea mash

Cook time: 0 min.
Servings: 4

Ingredients for Potato soup with roots and green pea mash

		Pepper
		Salt
1	pot	Watercress
1	tsp	Honey
1	l	Cold water
1		Onion
1	tbsp	Canola oil
1	dl	Plain yogurt
100	g	Green peas (from freezing)
100	g	Nettles (burn-or døvnælder)
2	tbsp	Apple cider vinegar
30	g	Sunflower kernels
300	g	Potatoes
50	g	Real cheese (URf.eks. høost, "North Sea cheese" or præstost)
8		Green asparagus

Instructions for Potato soup with roots and green pea mash

To prepare the Potato soup with roots and green pea mash recipe, please follow these instructions:

Soup: Peel and rinse the potatoes and cut them into slices. Peel the onions, cut them roughly, and brush them in the oil without burning them. Let them simmer for so long at low heat that they become bright golden. It takes about 20 min. The long cooking time gives a sweet and sweet taste. Pour the apple cider vinegar and let it boil halfway. Bring the potatoes to the pan, pour water and let it boil approx. 30 min. By medium heat until the potatoes are tender. Rinse the nails and swallow them. Blend the soup with the nuts and taste the soup with salt, pepper and possibly. More vinegar.

Ærtemos: Blend all the ingredients and season with salt and pepper.

Accessories: Shake the sunflower seeds in the oven at 180 degrees for approx. 15 min. Rinse the asparagus and cut the bottom 1-2 cm. Cut them into thin slices. Cut the cheese into "hapser".

Serving: Serve the hot soup with the pea mash and the accessories to sprinkle over. Eat a good slice of bread.