Ingredients
- 1 onion
- 300 g floury potatoes
- 500 g carrots
- 650 ml vegetable broth
- 150 ml white wine
- 150 ml apple juice
- 100 g crème fraîche
- 1 bunch chives
- salt, pepper
- nutmeg
Preparation
1. Peel and finely cut the onion. Peel and dice the potatoes and carrots, add both dripping wet to the pot and spread the onion over top.
2. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
3. Add the broth, wine and juice to the vegetables, bring the soup to a boil, add the crème fraîche and puree finely.
4. Finely slice the chives. Season the soup to taste with salt, pepper and nutmeg and sprinkle with chives.
This recipe has been tested and approved by AMC.
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