Summary

Ingredients

• 400 g potato (s)
• 0.5 liter ½ vegetable stock
• 1 leek
• 2 tablespoon butter
• 3 carrot (s)
• 100 g asparaus
• 150 g peas, frozen
• 4 tablespoon sweet cream
• 2 tablespoon parsley, chopped
• 1 pinch (s) nutmeg
• Seasoned Salt

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Instructions

1. Cut the peeled potatoes into cubes and cook in the vegetable stock for about 20 minutes.
2. In the meantime, clean the leek and cut into fine rings, sauté briefly in the hot butter.
3. Clean and dice the carrots and asparagus and add to the leek with the peas. Take half of the cooked potato cubes out of the stock and add to the vegetables, let simmer for about 10 minutes, stirring occasionally. Season the vegetables with freshly grated nutmeg and herbal salt. Puree the remaining potato cubes in the broth. Add the steamed vegetables, refine with the cream and sprinkle with parsley before serving.