Summary

Ingredients

• 200 g potato (s)
• 150 g sprin onion (s)
• 1 small onion (s)
• 0.5 liter ½ vegetable stock
• 1 cup cream
• 2 tablespoon butter
• 1 tablespoon lemon juice
• salt and pepper
• Spring onion (s), for garnish

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Instructions

1. Finely chop the onion and spring onion and sauté in butter until translucent.
2. Peel and dice the potatoes. Add the potatoes and stock and bring to the boil. Cook on medium heat for 30 minutes.
3. Let the soup cool down and then puree.
4. Heat the soup. Add the cream and season with salt and pepper. Garnish with finely chopped spring onions.