Summary

Ingredients

• 500 g potato (s)
• 1 bunch soup greens
• 2 liters vegetable stock
• 1 large onion (s)
• 2 tablespoon, heaped flour
• 30 g fat
• salt
• chives
• parsley
• Bread, diced and toasted

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Instructions

1. Peel the potatoes, clean the soup greens. Cut everything into cubes, cook in the broth until soft, then strain. Finely chop the onion, sweat it with the flour until light yellow, add to the potato stock and bring to the boil again. Season with salt and add the finely chopped herbs.
2. Serve the toasted bread cubes separately with the soup.