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Creamy Carrot and New Potato Soup

Vegetarian Spring Soup Soup lunch Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 15 minutes
Energy: 299 kcal / serving

Instructions

  • 1.   Peel and slice the carrots.
    Peel and dice the new potatoes.
  • 2.   Sauté the carrots and potatoes with sugar in hot butter.
    Add vegetable broth, cover, and simmer for about 15 minutes.
  • 3.   Blend well. Season with salt and pepper.
  • 4.   Mix the sour cream and white wine.
    Add to the soup off the heat.
  • 5.   Whip the heavy cream.
    Serve the soup garnished with a dollop of whipped cream.

Ingredients for servings

  • 1.5 bunch of carrot
  • 350 g of new potato
  • 2 tablespoon of butter
  • 1 teaspoon of cane sugar
  • 750 ml of vegetable broth
  • 100 g of sour cream
  • 5 tablespoon of white wine
  • 100 ml of heavy cream
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    299 kcal
    15 %
  • Fat
    21,86 g
    31 %
  • of which saturated
    14,84 g
    74 %
  • Carbohydrates
    17,62 g
    7 %
  • of which sugar
    2,79 g
    3 %
  • Protein
    3,72 g
    7 %
  • Fibers
    1,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.