Summary

Ingredients

• 750 g potato (s), floury cookin
• 1 bunch soup greens
• 4 tablespoon fat (plant cream)
• 1 liter vegetable stock (instant)
• 2 tablespoon chervil, dried
• 1 bunch parsley, smooth
• nutmeg
• Salt and pepper, white, freshly ground
• 1 pinch (s) sugar
• 150 ml whipped cream or Rama Cremefine to refine
• 3 tablespoon fat (plant cream)
• 2 slices toast bread (whole grain)

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Instructions

1. Wash, clean, peel and cut the potatoes and soup greens into small cubes. Melt the plant cream in a saucepan. Sweat the vegetables in it lightly, pour in the broth, add the chervil and cook covered over low heat for about 30 minutes.
2. Wash parsley, shake dry and chop. Set aside 2 tablespoons of parsley for sprinkling. Puree the soup with a hand blender, stir in the whipped cream and parsley. Season the soup with nutmeg, salt and pepper.
3. For the croutons, put the vegetable cream in a pan and heat it up. Cut the toast into small cubes and fry all over until crispy. Divide the soup on plates and serve garnished with parsley and croutons.