for 4 person

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

How it's done

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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