Kerbel Soup with White Bread Cubes

Ingredients

• 1 onion
• 350 g starchy potatoes
• 1 tbsp butter
• Salt
• 500 ml milk
• 100 g dill
• 100 ml heavy cream
• pepper (ground)
• 3 slices toast bread
• 2 tbsp olive oil

Instructions

1. 1.

   Peel and dice the onion and potatoes. Sauté in butter, season with salt, then add 250 ml water and cook for 15-20 minutes until tender. Add 500 ml milk, bring to a boil, and blend into a smooth soup.

2. 2.

   Meanwhile wash the dill, set aside some leaves, finely chop the rest and blend with cream in a mixer. Stir the dill‑cream mixture into the blended soup and heat through. Season with salt and pepper. Dice the toast bread, fry in hot oil with salt and pepper until crisp. Serve the soup in cups or bowls topped with croutons.