Ingredients
- 1 PC. Leek
- 1 PC. Celery stalk
- 2 pcs. Shallot
- 70 g Butter
- 3 tbsp. l Olive oil
- 3 pcs. Potatoes
- 2 beams green onion
- 350 ml chicken broth
- 200 ml Cream
- salt
Directions
Steps
1 Done | Coarsely chop the white part of the leek, celery stalk, shallots and fry in a pan on a mixture of olive and butter. |
2 Done | Optionally chop the potatoes, add to the pan. Then cut the white parts of the green onion, also add, pour the chicken stock and simmer all together for 10-12 minutes. |
3 Done | Add 23% cream, salt, mix and grind in a blender, then pour it back into the pan, bring to a boil and remove from heating. |
4 Done | When serving, sprinkle with olive oil and sprinkle with chopped feathers of green onions. Bon Appetit! |
