Summary

Ingredients

• 700 g potato (s), floury boilin
• 2 carrot (s)
• 2 onions)
• 3 tablespoon oil
• 350 ml vegetable stock
• 200 ml whipped cream
• 2 slices toast
• Salt and pepper from the mill

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Instructions

1. Peel the potatoes, carrots and onions and cut into cubes. Sweat the vegetables in a saucepan with a tablespoon of oil, then add the stock and cook for about 20 minutes.
2. Chop the vegetables with a potato masher, pour in 100 ml of cream and bring to the boil. Then season everything with salt and pepper.
3. Cut the toast into cubes and fry in a pan with 2 tablespoons of oil until golden brown. Then season it with salt and pepper.
4. Whip the rest of the cream a little. Divide the soup on plates, pour the cream on top and sprinkle with the toast cubes.