Ingredients for about 8-10 people:
400 g potatoes, floury cooking
1 onion
1-2 cloves of garlic
1 tablespoon olive oil
600 ml vegetable stock (instant)
200 ml cooking cream (50%)
1 large bunch of basil (or 3 pots)
salt, pepper
Preparation:
1. Peel and wash the potatoes. Peel and dice onion and garlic.
2. Heat olive oil. Sauté onion and garlic in it. Pour in vegetable broth, cover and cook until tender, about 25 minutes. Mix everything with the cream in a blender. Rinse the basil, shake it dry (set aside some basil for garnish), pluck leaves from stems and chop coarsely. Add basil to blender and blend until smooth. Season to taste with salt and pepper.
3. Serve the cream soup garnished with basil leaves.
Preparation time approx. 35 minutes
Per person (for 8 people) approx.:
Calories: 89
Joule: 372
Protein: 1,9 g
Fat: 2,4 g
Carbohydrates: 11 g
Per person (for 10 people) approx.:
Calories: 71
joules: 297
Protein: 1,5 g
Fat: 1,9 g
Carbohydrates: 9 g
(FoodCentrale by ddp images)
