Summary

Ingredients

• 3 large potato (s)
• 1 liter vegetable stock
• 100 ml whipped cream
• 100 ml sour cream
• 1 large onion (s)
• 1 ½ tablespoon flour
• olive oil
• marjoram
• salt and pepper

Moreover:

• Pumpkin seed oil, to refine
• croutons

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Instructions

1. Finely dice the onion. Peel the potatoes and cut them into large cubes. Heat the olive oil in a saucepan and roast the onions. Add the potatoes and roast them. Stir several times. Dust with flour after a few minutes. Bring the vegetable soup to the boil and cook for about 1/2 hour. Pour into the blender and puree finely.
2. Serve with white or black bread croutons and a dash of pumpkin seed oil.
3. Fried scampi go very well with it (then with chili instead of pumpkin seed oil).