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Aromatic potato cream soup

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13 June 2011
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Amounts for servings:
2 pieces of egg yolk
1 piece of red onion
1 bit of salt
1 bit of basil
1 bit of dill
1 bit of thyme
1 bit of celery leaf
2 spoons of lemon juice
20 grams butter
500 grams potatoes
200 mililiters sunflower-oil
200 mililiters sour cream
150 mililiters white wine
Difficulty:
Medium Medium Medium
Preparation time: 15 minutes
Cooking time: 45 minutes
Nutritional Information (one serving):
Calories
1041 cal
Omega 3
974 mg
Omega 6
25238 mg
Vit. A
8652 IU
DV:173%
Vit. B9
212 mcg
DV:53%
Vit. C
125 mg
DV:209%
Vit. D
10
Vit. E
10 mg
DV:48%
Vit. K
1547 mcg
DV:1934%
Ca
2097 mg
DV:210%
Fe
92 mg
DV:509%
Mg
410 mg
DV:102%
Cholesterol
34 mg
DV:11%
Recipe tips
You can use any other kind of cheese with a strong taste. I recommend Cheddar.
1. Peel the potatoes, cut one quarter into thin long pieces and chop the rest in small pieces. Put the long pieces into water.

2. Finely chop the onion and fry it in butter, then add the small pieces of potato. Cover and steam for a short time.

3. Meanwhile prepare stock from 1 l of boiled water and 2 chicken stock cubes. Pour the stock and the wine over the potatoes. When the potatoes are soft, use a hand-held blender to mash the potatoes and get the cream soup.

4. Heat oil and fry the long pieces of potato to get fried potatoes. Keep them warm.

5. Mix the egg yolks with sour cream, chop finely the herbs and add them to the soup. Grate some cheese or cut smaller pieces into the soup. Finally add 2 sp of lemon juice.

6. Add salt and white pepper according to your taste.

7. Serve warm with the French fries.

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