Cold potato soup

For 4 people
  • 750 g potatoes
  • 1 Bund Spring onions
  • 2 EL Oil
  • 1 1/4 l Vegetable stock (instant)
  • Salt
  • white pepper
  • grated nutmeg
  • 100 g scalded deep sea shrimps
  • 50 g Alfalfa sprouts
  • 4 EL Crème fraîche
30 Minutes
Peel, wash and cut the potatoes into large cubes. Clean and wash the spring onions and cut into rings. Sauté the potatoes and onion white in the hot oil, pour in the broth. Cook the potatoes for about 15 minutes. Puree with the cutting stick of the hand mixer and season with salt, pepper and nutmeg. Let the soup cool down while stirring several times. Rinse the crabs and sprouts with cold water and drain well. Divide the soup on four plates. Spread a dollop of crème fraîche on each. Sprinkle with spring onion greens, shrimp and sprouts
Plate: Wedgwood
1 Person approx.:
  • 260 kcal
  • 1090 kJ
  • 10 g protein
  • 12 g fat
  • 27 g carbohydrates


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