Light Potato Soup with Herb Croutons
A fluffy potato soup with herb croutons is a recipe featuring fresh ingredients from the creamy soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g waxy potatoes
- 1 bunch spring onions
- 1 tbsp butter
- 1 l vegetable broth
- 1 egg yolk
- 200 ml heavy cream (at least 30% fat)
- 3 slices toast bread
- 50 g herb butter
Instructions
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1.
Peel, wash and slice the potatoes. Trim the spring onions, rinse them, chop the white and light green parts, set aside the green for garnish. Heat the butter in a pot, sauté the potatoes and spring onions, pour in the broth and simmer for about 20 minutes over medium heat. Puree the soup with a hand blender. Whisk the egg yolk with 2 tbsp cream and stir into the soup while heating to thicken.
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2.
Cube the toast bread and roast it in the herb butter. Season the soup with salt, cayenne pepper and nutmeg. For serving, whip the remaining cream to semi-soft peaks and fold in gently. Slice the spring onion green into fine strips. Ladle the soup onto plates and sprinkle with herb croutons and the onion garnish.
