Summary

Ingredients

• 600 g potato (s), cut to size
• 300 g carrot (s), cut to size
• parsley
• Vegetable broth, instant
• 3 tablespoon creme légère 7.5%
• salt

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Instructions

1. Put the potatoes and carrots in a large saucepan with water (so that the vegetables are just covered with water). Add salt and vegetable stock.
2. Bring everything to a boil. When it boils, let it simmer on medium heat for approx. 20 minutes (prick test!).
3. Then drain the vegetables - leaving a small amount of the vegetable stock.
4. Add a little parsley and the crème légère and stir carefully, if necessary dilute with the vegetable stock
5. The quantities given are variable as you wish.