Creamy sage soup

Creamy sage soup

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 276 kcal
, Fat: 24 g
, Carbohydrate: 9 g
, Protein: 5 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
180 g mealy potatoes, cut into pieces
¾ bunch sage, coarsely chopped
6 dl water
2 dl single cream
1 tsp salt
4 tbsp grated Parmesan

Crispy sage

2 tbsp olive oil
¼ bunch sage, leaves torn off
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How it's done

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Soup

Heat the oil in a pan. Sauté the shallot and garlic, add the potatoes and sage. Pour in the water and cream, bring to the boil, season with salt. Reduce the heat, cover and simmer gently for approx. 25 mins. Add the cheese and blend the soup until smooth.

Crispy sage

Heat the oil in a non-stick frying pan. Fry the sage leaves for approx. 30 secs. until crispy. Serve the soup topped with the sage leaves.

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