Golden vegetable soup recipe
Golden Vegetable Soup recipe
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|300 g||carrots, peeled and sliced|
|200 g||swede, peeled and diced|
|2 stalks||leek, chopped|
|300 g||potatoes, peeled and diced|
|700 ml||vegetable stock|
|salt and freshly ground black pepper, to taste|
|4 tbsp||single cream|
|3 tbsp||parsley, chopped|
In a large saucepan, combine all vegetables and the stock. Bring to a boil. Cover and simmer for 20 minutes.
Transfer into a blender and process until smooth. Return into the saucepan and stir in the milk. Reheat and season to taste with salt and pepper.
Whip the cream until soft peaks form. Fold in 2 tablespoons of the chopped parsley.
Ladle the soup into warmed soup plates and garnish each with a dollop of the herb cream. Sprinkle with the remaining chopped parsley.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Golden vegetable soup recipe
Recipe type: xarchivex
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