Potato and linseed soup
Peel, then wash and dice the potatoes, carrots and celery. Melt the butter, add the linseed and vegetables and sauté.
Pour over 1 litre of water, bring to the boil and leave the soup to cook for approx. 15-20 minutes. Puree the soup, add half of the crème fraîche and season with the spices and soy sauce.
Pour the soup into cups or dishes, use the remaining crème fraîche as a topping and garnish with the lemon balm leaves.
Ingredients for 4 portions:
- > 100 g red linseed
- > 200 g floury potatoes
- > 2 carrots
- > 1 parsnip (or 1 small stick of celery)
- > 1 tbsp. butter
- > 8-10 tbsp. Kikkoman soy sauce
- > ground cumin
- > freshly ground pepper
- > 1 pot of crème fraîche (= 150 g)
- > a few lemon balm leaves
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