Root vegetable soup

Name: Root vegetable soup
Yield: 4
Ingredients: 0.5 stem Leaf celery; 1 tsp Pepper; 1 tsp Salt; 1 tbsp Sage fresh; 15 dl Vegetable broth; 2 Carrots; 2 Onion; 4 tbsp Chives, fresh; 50 g Butter; 500 g Jerusalem artichokes; 600 g Potatoes

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Root vegetable soup

0.5	stem	Leaf celery
1	tsp	Pepper
1	tsp	Salt
1	tbsp	Sage fresh
15	dl	Vegetable broth
2		Carrots
2		Onion
4	tbsp	Chives, fresh
50	g	Butter
500	g	Jerusalem artichokes
600	g	Potatoes

Instructions for Root vegetable soup

To prepare the Root vegetable soup recipe, please follow these instructions:

Jerusalem artichokes, potatoes, celery and carrots peeled and cut into slices. The onions cut into thin slices.

FRY all the vegetables in butter. When they are slightly Golden, add Sage, salt, pepper and broth. Put a lid over the Pan and let all bugs to the vegetables are gennemmøre, about 1 hour. Take the vegetables up and purer them before they met back in the soup.

By serving a sprinkle of chives in each soup plate.

Root vegetable soup

Ingredients for Root vegetable soup

Instructions for Root vegetable soup

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