Cold potato soup

Name: Cold potato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Potatoes; 1 collar Spring onions; 2 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 100 g steamed deep-sea crabs; 50 g Alfalfa sprouts; 4 TABLESPOONS Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Potatoes
1 collar Spring onions
2 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
100 g steamed deep-sea crabs
50 g Alfalfa sprouts
4 TABLESPOONS Fresh cream

Directions

1
Peel and wash the potatoes and cut into large cubes. Clean, wash and cut spring onions into rings. Sauté potatoes and onion white in hot oil, pour on broth. Cook potatoes for about 15 minutes. Puree with the cutting stick of the hand mixer and season with salt, pepper and nutmeg.
2
Let the soup cool down while stirring it several times. Rinse crabs and sprouts cold and drain well. Divide the soup between four plates. Put a dash of crème fraîche on each plate. Sprinkle with spring onions, crabs and sprouts
3
Plate: Wedgwood