Potato soup with soup green and marjoram

Name: Potato soup with soup green and marjoram
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 collar Chives; 6 Stem(s) Marjoram; 100 g lactose-free sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg

AUTHOR
Rachel Vazquez

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 collar Chives
6 Stem(s) Marjoram
100 g lactose-free sour cream
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. Deglaze with 1.5 litres of water, cook over medium heat for about 20 minutes
2
Wash the chives, dab dry and cut into rings. Cut marjoram finely and mix with sour cream. Season to taste with salt, pepper and sugar. Season soup with salt, pepper, 1 pinch of sugar and nutmeg. Serve the soup, sprinkle with chives. Serve with baguette bread (ask the baker for lactose-free variety)