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Decaying potato and purjolöksoppa with pesto and flatbread

Decaying potato and purjolöksoppa with pesto and flatbread

Cooking Time30 m
Ingredients12
DifficultyMedium
0
0
Isabell CarlssonIsabell Carlsson
This potato and purse soup is just as saturating and warm as you want for dinner. A dashed cream rounds of the soup fine, and basilica-peston on top provides a fresh finish. Serve with hot flat bread from the oven, preferably wide with fresh cheese. Very good to eat straight up and down.

Ingredients

4 servings
  • Step: 1
    1 pc purjolök
  • Step: 2
    2 pc bakpotatoes
  • Step: 3
    1 msk olive oil
  • Step: 4
    1 l water
  • Step: 5
    2 pc vegetable broth dice
  • Step: 6
    2 1/2 dl folded in
  • Step: 7
    2 dl milk
  • Step: 8
    1/2 dl basil pesto
  • Step: 9
    salt
  • Step: 10
    pepper
  • Step: 11
    2 pc bread à 150 g (referred to flatbread)
  • Step: 12
    200 g fresh cheese (feeling garlic)

Instructions

  • Step: 1
    Put the oven at 200°C.
  • Step: 2
    Admire and record the purjolöken. Scale the potato and cut it in 2-3 cm large dice.
  • Step: 3
    Fresh the purjo onion in the olive oil in a pot and add the potatoes. Pour in water and broth dice and boil under cover until the potato is soft, about 15 minutes.
  • Step: 4
    Add cream and milk. Mix the soup smooth with a spell mixer or in a blender. Heat the soup and taste off with pesto, salt and pepper.
  • Step: 5
    For serving: Heat the bread in the oven on a sheet about 5 minutes. Serve the soup with bread and fresh cheese.

Näring

Calories676kcal
Carbohydrates40g
Fat51g
Protein14g
Serving Size4serving

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