Creamy Potato Dill Soup (Zupa Koperkowa)

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 10 minutes
• συνολικός χρόνος: 40 minutes

Υλικά

40 g (2 tablespoons) unsalted butter

6 spring onions with a large bulb, white and light green parts only, chopped

2 medium carrots, cut into rounds

450 g (1 lb) potatoes, peeled and cut into bite-sized cubes

1 ¼ litres (5 cups) vegetable stock

125 ml (1/2 cup) double cream

1/2 teaspoon nutmeg

1 bunch dill, chopped (about 30 g or 1 packed cup)

Salt and freshly ground pepper to taste

Οδηγίες

Place a thick-bottomed pot (Dutch oven) on the stove and melt the butter over low-medium heat.

Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.

Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.

Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.

Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.

Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.

Διατροφή

• Μέγεθος Μερίδας: 1
• Θερμίδες: 302
• Συνολικά Λιπαρά: 18 g
• Κορεσμένα Λιπαρά: 11 g
• Ακόρεστα Λιπαρά: 5 g
• Τρανς Λιπαρά: 0 g
• Χοληστερόλη: 51 mg
• Νάτριο: 494 mg
• Συνολικοί Υδατάνθρακες: 32 g
• Διαιτητικές Ίνες: 4 g
• Συνολικά Σάκχαρα: 6 g
• Πρωτεΐνη: 5 g