Herbal soup

Name: Herbal soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 1 Garlic clove; 1 Onion; 1 TABLESPOON Butter or margarine; 50 ml White wine; 500 ml Vegetable broth; 200 g Whipped cream; 1/2 Pot of chervil; 5 Stem(s) Parsley; 5 Stem(s) Dill; 3-4 Stem(s) Mint; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 g Schmand; 7-10 Tbsp juice of 1/2 lemon; 4 TSP Olive oil; 7-10 Tbsp beetroot cress; 7-10 Tbsp coarse pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
1 Garlic clove
1 Onion
1 TABLESPOON Butter or margarine
50 ml White wine
500 ml Vegetable broth
200 g Whipped cream
1/2 Pot of chervil
5 Stem(s) Parsley
5 Stem(s) Dill
3-4 Stem(s) Mint
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 g Schmand
7-10 Tbsp juice of 1/2 lemon
4 TSP Olive oil
7-10 Tbsp beetroot cress
7-10 Tbsp coarse pepper

Directions

1
Peel, wash and cut the potatoes into pieces. Peel garlic and onion and chop finely. Melt the fat in a saucepan. Sauté onion and garlic in it while stirring until transparent. Add the potatoes and steam briefly.
2
Deglaze with wine. Bring to the boil. Add stock and cream and simmer at low heat for about 15 minutes.
3
In the meantime, wash the herbs, shake them dry and pluck the leaves from the stems. Set aside some chervil for garnishing. Add the herbs to the soup, puree the soup finely. Season to taste with salt, pepper and nutmeg.
4
Mix sour cream and lemon juice, season with salt and pepper. Arrange soup in bowls, spread lemon sour cream on top, garnish with cress and chervil. Sprinkle with 1 tsp. olive oil and sprinkle with coarse pepper.