Spring herb soup

Spring herb soup

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My Organic Alnatura Recipes
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Preparation time
25min
Cooking time
25min
Serving(s)
4

Source: Alnatura Viscom Fotografie

Ingredients:

1
onion
2
cloves of garlic
250
g floury potatoes
200
ml dry white wine
1
litre Alnatura vegetable stock without yeast extract (cube)
1
bunch mixed herbs
150
g crème fraîche
0,50
tsp Alnatura sea salt
5
pinches ground black pepper
3
pinches Alnatura whole nutmeg, ground

Prepare the onion, garlic and potatoe

Peel the onion and the garlic and chop finely. Peel the potatoes and dice.

Heat the olive oil in a pan and sweat the onion and garlic over a medium heat for 5 minutes.

Cook the soup

Add the potatoes and deglaze with white wine. Cook until the wine has almost all been absorbed, then add the vegetable stock, bring to the boil and simmer, covered, over a low

Season the soup and serve

Meanwhile, wash the herbs, chop coarsely and set aside 2 tbsp of herbs. Add the rest of the herbs with the crème fraîche to the soup. Purée the soup with a hand blender until creamy and season with plenty of sea salt, pepper and nutmeg. Sprinkle the remaining herbs over the soup and serve.

Suitable spring herbs would include chives, wild garlic and chervil, or an easy alternative would be to use deep-frozen garden herbs.

Recipe tip: This is delicious accompanied by fresh baguette and croutons.

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