March
Easy
4 prs.
60 min.
Green soup with herbs
- 50g butter
- 2 onions
- 2 cloves of garlic
- 300g potatoes
- 1L water
- 100ml heavy cream
- 300g wild herbs, preferably a mix
- A pinch of Salt
- A pinch of Pepper
- Lemon juice
- A handful of wild herbs to garnish with
- Blender
- Finely chop onions and garlic.
- Peel the potatoes and cut into 2 centimeter cubes.
- Melt the butter in a pot and add onion and garlic. Sauté over medium-low heat for 4-5 minutes until onion is translucent and begins to take on color.
- Bring water to a boil and add potatoes. Boil until potatoes are tender.
- Add cream and herbs and heat up the soup.
- Add onion and garlic mixture, and 3/4 of the herbs to potatoes and water. Blend the mixture until it is creamy.
- Add salt and black pepper, adjusting to taste, and sprinkle with the remaining wild herb and serve immediately.
Tips
Serve the soup with a spoonful of crème fraiche and a nice slice of bread. You can change the herbs so they fit into the specific seasonal availability. This way you can try various types of this soup and how the flavor changes with the seasons.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
