Potato and basil cream soup
Ingredients for about 8-10 people: 400 g potatoes, floury cooking1 onion1-2 cloves of garlic1 tablespoon olive oil600 ml vegetable stock (instant)200 ml cooking cream (50%)1 large bunch of basil (or 3 pots)salt, pepper Preparation: 1. Peel and wash the potatoes. Peel and dice onion and garlic. 2. Heat olive oil. Sauté onion and garlic in it. Pour in vegetable broth, cover and cook until tender, about 25 minutes. Mix everything with the cream in a blender. Rinse the basil, shake it dry (set aside some basil for garnish), pluck leaves from stems and chop coarsely. Add basil to blender and blend ...