Summary

Ingredients

• 500 g potato (s)
• 1 onion (s)
• 2 stalks celery
• 750 ml broth
• 100 ml whipped cream
• 3 spring onion (s)
• 3 tablespoon olive oil
• 2 tablespoon balsamic vinegar, dark
• salt and pepper
• nutmeg
• sugar

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Instructions

1. Clean and dice the potatoes, onions and celery. Sauté in 3 tablespoons of olive oil and pour the broth on top (preferably a nice, strong broth). Cook in a closed saucepan over medium heat for 15 minutes.
2. Puree the soup finely. Add the whipped cream and bring to the boil. Season with salt, pepper and nutmeg. Season with balsamic vinegar. I recommend a little sugar to round off the taste.
3. Clean the spring onions and cut into pieces approx. 2 cm long. Fry in hot olive oil and add to the soup.