Description Edit


Grøn Løgsuppe

A satisfying soup, also suitable as a lunch starter.

Ingredients Edit

Directions Edit

  1. Clean the vegetables and slice the onions and leek.
  2. Include as much green as possible.
  3. Peal and dice the potatoes.
  4. Sauté all the vegetables for 8 – 10 minutes over a low heat.
  5. Add stock, chives and a little salt and pepper and simmer until the vegetables are tender.
  6. Liquidize and return to pan.
  7. Bring to the boil and fold in a tablespoon of cream cheese and season.
  8. Whip the rest of the cream cheese with the cream to a consistency of whipped cream.
  9. Sere the soup in warmed plates and spoon some cream cheese onto each serving.
  10. Garnish each plate with a little chopped basil.
  11. Serve immediately with a slice of potato bread.

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