Potato cream soup with wine

Name: Potato cream soup with wine
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 collar Soup Greens; 2 Onions; 750 g Potatoes; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 ml dry white wine (e.g. Pinot Gris); 1.5 litres Vegetable broth (e.g. self-cooked or instant); 250 g Whipped cream; 2 TABLESPOONS Butter; 5 Disc/s brown bread; 2 rod/s Leeks; 5 Stem/s Parsley

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

The refined cream soup is refined with plenty of white wine. Extra delicacies: black bread croutons and leek as garnish

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 collar Soup Greens
2 Onions
750 g Potatoes
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 ml dry white wine (e.g. Pinot Gris)
1.5 litres Vegetable broth (e.g. self-cooked or instant)
250 g Whipped cream
2 TABLESPOONS Butter
5 Disc/s brown bread
2 rod/s Leeks
5 Stem/s Parsley

Directions

1
Clean or peel, wash and chop the soup greens. Peel and chop the onions. Peel and wash the potatoes and also cut them into cubes.
2
Heat 2 tablespoons of oil in a large pot. Brown the soup greens, onions and potatoes in it. Season with salt and pepper. Deglaze with wine, broth and cream, bring to the boil, cover and cook for about 20 minutes.
3
For the croutons, heat the butter in a large pan. Cut the bread into cubes and toast them in it. Remove.
4
Clean and wash the leek and cut into thin rings. Heat 2 tablespoons of oil in a frying pan and sauté the leek in it. Season with salt and pepper. Remove. Wash parsley, pluck off leaves and chop finely.
5
Finely mash the soup with a potato masher. Season to taste with salt and pepper. Serve with leek, croutons and chopped parsley.
6
Boil 2 bunches of soup greens, 2 onions and possibly 2 cloves of garlic with 1 teaspoon of salt, 1 teaspoon of peppercorns, 2 bay leaves, 4 cloves and approx. 1 1⁄2 l of water. Cover and simmer for about 1 1⁄2 hour. Sieve.