Ingredients for 4 people:
600 g potatoes (mainly waxy)
1 parsley root
1 bunch of carrots
100 g mushrooms
1 leek
1 onion
2 tbsp oil
1 ½ l vegetable stock (instant)
1-2 bay leaves
100 g crème fraîche
Salt, pepper
1-2 cloves of garlic
100 g frozen peas
1 tbsp butter
chopped parsley to sprinkle on top
Preparation:
1. Peel potatoes and parsley root, rinse and cut into pieces. Peel the carrots, cut into halves or quarters depending on size. Clean mushrooms, trim and halve. Clean the leeks, rinse and cut into rings.
2. Peel and dice the onion. Heat the oil in a pot. Fry the onion until golden brown. Add the potatoes, parsley root and carrots. Pour in the vegetable stock, add the bay leaf and cook covered for about 25 minutes.
3. Mix the crème fraîche with salt and pepper. Peel the garlic, add and stir in. Add the leeks and peas to the soup and cook for a further 5 minutes.
4. Heat the butter in a pan. Fry the mushrooms in it over a high heat. Season the soup with salt and pepper. Serve the soup with the mushrooms and a dollop of garlic cream. Serve sprinkled with with parsley.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 326
Joule: 1364
Protein: 7.9 g
Fat: 17,8 g
Carbohydrates: 32 g
(FoodCentrale by ddp images)
