Hearty potato soup with soup greens and marjoram sour cream

Name: Hearty potato soup with soup greens and marjoram sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Soup greens (approx. 700 g; 200 g celeriac, 200 g carrots, 100 g parsley root, 200 g leek); 1 kg Potatoes; 3 TABLESPOONS Oil; 1,5 l Vegetable broth; 1 collar Chives; 6 Stem(s) Marjoram; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Soup greens (approx. 700 g; 200 g celeriac, 200 g carrots, 100 g parsley root, 200 g leek)
1 kg Potatoes
3 TABLESPOONS Oil
1,5 l Vegetable broth
1 collar Chives
6 Stem(s) Marjoram
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and chop the leek. Peel, wash and dice parsley root, carrots, celery and potatoes. Heat the oil in a large pot and sauté the vegetables in it.
2
Deglaze with broth and cook over medium heat for about 20 minutes. In the meantime wash herbs and pat dry. Cut chives into rings. Cut marjoram finely and mix with sour cream. Season with salt, pepper and sugar.
3
Season soup with salt, pepper, nutmeg and 1 pinch of sugar. Serve the soup, sprinkle with chives. Add the sour cream. Baguette bread tastes good with it.