Summary

Ingredients

• 300 g potato (s)
• 400 g apples
• 10 g iner, fresher
• 4 carnation (s)
• 1.2 liters vegetable stock
• salt
• pepper
• 125 ml whipped cream
• 3 spring onion (s)

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Instructions

1. Peel and chop the potatoes. Chop the apples and remove the core. Peel the ginger and cut into small cubes.
2. Put the potatoes with apples, ginger, cloves and stock in a saucepan and cook over medium heat for about 35 minutes. Then puree with a hand blender, then pass through a sieve and season with salt and pepper. Bring to the boil and add the whipped cream.
3. Clean the spring onions and cut the white and light green of them into thin slices. Mix the soup again with the hand blender until frothy and serve sprinkled with the spring onions.