Basil soup

Name: Basil soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g waxy potatoes; 1 (approx. 200 g) Vegetable Onion; 2 TABLESPOONS Olive oil; 125 ml dry white wine; 1 l Vegetable broth (instant); 1 collar Basil; 1/2 bunch Parsley; 100 g soft butter; 125 g double cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g waxy potatoes
1 (approx. 200 g) Vegetable Onion
2 TABLESPOONS Olive oil
125 ml dry white wine
1 l Vegetable broth (instant)
1 collar Basil
1/2 bunch Parsley
100 g soft butter
125 g double cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Lemon juice

Directions

1
Peel, wash and finely dice the potatoes. Peel and finely dice the onion. Sauté potatoes and onion in olive oil and deglaze with wine and broth. Simmer for 10 minutes. Meanwhile wash the herbs, dab dry and pluck the leaves from the stalks.
2
Put some basil leaves aside for decoration. Roughly chop the herbs and mix with softened butter. Remove some potato pieces from the soup and put aside for garnishing. Stir the double cream, except for 1 level tablespoon, into the soup and bring to the boil again. Add herb butter to the soup. Puree the soup finely. Season to taste with salt, pepper, nutmeg and lemon juice. Arrange soup in soup bowls. Pour some double cream on the soup and draw fine streaks with a wooden stick.
3
Add herb butter to the soup. Puree the soup finely. Season to taste with salt, pepper, nutmeg and lemon juice. Arrange soup in soup bowls. Pour some double cream on the soup and draw fine streaks with a wooden stick. Garnish with potato pieces and basil leaves