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Very creamy and delicious
Method
Chop all the vegetables to the same size
In a large pot put enough olive oil and fry the onion, celery, leek and carrot.
Add some salt and stir
Add the rosemary
After the vegetables wither, add the garlic
Then add the potatoes and thyme
Add boiling water, season with salt and pepper and simmer for half an hour
Blend the soup and add a little olive oil or butter
Ingredients
1 kilogram peeled potatoes
2 leeks 400 grams
1 carrot 120 grams
1 onion 100 grams
1 celery stick 80 grams
2 cloves garlic
2 liters boiling water
110 ml olive oil (50 ml for frying and 60 ml for blending)
1 tablespoon lemon juice
1 stem of rosemary
4-5 stems of thyme
salt
Black pepper

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