Soup with osel and potatoes

Ingredients

For 4 servings

• •1 1 boot(s) Oseille
• •3 3 Potatoes
• •2 Onion(s)
• •2 2 cube(s) KUB® OR MAGGI®
• •1 1 bouquet(s) Persley
• •1 1 Laurier sheet
• •A little Chervil
• •4 c. à soupe 4 tablespoons Fresh Cream
• •2 2 nuts Butter
• •Salt pepper
• •Thyme

Method

1. 1.Start of preparation
2. 2.Wash and peel. Peel, wash and cut the potatoes into dice and peel and slice the onion. Spread two cubes of chicken broth in 1 l of hot water. In a saucepan, sauté the onions in butter. Add the bone and melt for a few minutes and pour the chicken broth.
3. 3.Covered cooking
4. 4.Then add the potato dice in pieces, parsley, thyme, bay leaf. Simmer covered for about 20 minutes. Go to the blender (or blender) and then salt and pepper (be careful, the chicken broth will already bring a seasoning so don't have a heavy hand on the salt afterwards).
5. 5.Finishing and tasting
6. 6.Put your vegetable soup on a low heat in a casserole to warm it. Pour the velvet into 4 bowls and place a tablespoon of fresh cream in each bowl, a little pepper from the mill and finish with some deer leaves to bring out the green and bring a little freshness. Enjoy a warm taste.