Creamy potato soup

Name: Creamy potato soup
Yield: 4
Ingredients: a little Fresh or dried French tarragon; White pepper; Salt; 1 Small cauliflower into florets; 1 Little courgette into cubes; 1 tbsp Oil; 2 tsp Olive oil; 200 g Green asparagus; 21 dl Cream 13%; 2-3 clove Chopped garlic; 300 g Ciabatta bread; 5 dl Hønseboullion; 50 g Wasabikugler; 500 g Peeled potatoes into cubes

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Creamy potato soup

	a little	Fresh or dried French tarragon
		White pepper
		Salt
1		Small cauliflower into florets
1		Little courgette into cubes
1	tbsp	Oil
2	tsp	Olive oil
200	g	Green asparagus
21	dl	Cream 13%
2-3	clove	Chopped garlic
300	g	Ciabatta bread
5	dl	Hønseboullion
50	g	Wasabikugler
500	g	Peeled potatoes into cubes

Instructions for Creamy potato soup

To prepare the Creamy potato soup recipe, please follow these instructions:

Heat the oil and sauté garlic, zucchini and cauliflower bouquets with stirring for a few minutes. Mix the potatoes and shake for 4-5 minutes. Sprinkle salt and pepper and season with estragong. Pour boullion over, bring it all to boil and simmer the soup until the potatoes are completely tender.
Blend or purge the soup with cream and possibly. Additional boullion to the desired consistency. Season with salt and pepper. Cut the asoarges into smaller pieces and sprinkle them with spicy butter in a few minutes. Sprinkle salt on. Serve hot or cold potato soup with the asparagus, asparagus and bread.

tips:
Energy per. Person: 500 kcal Fat 30% Protein: 14% Carbohydrate: 56%

Creamy potato soup

Ingredients for Creamy potato soup

Instructions for Creamy potato soup

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