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Recipe by Emporion
Potato Soup is a first course typical of Italian cuisine. The potatoes are cooked together with carrot, onion, and parsley, creating an irresistible mix of flavors. Served hot and accompanied by bread croutons, this soup is perfect for a winter lunch.
Step 1 of 5: Chop the carrots, slice the onion, and sauté them in a pot with two tablespoons of oil.
Step 2 of 5: Add the potatoes, salt, and pepper. Stir and let them brown a little.
Step 3 of 5: Pour in one and a half liters of cold water and bring to a boil.
Step 4 of 5: Reduce the heat and simmer for about an hour.
Step 5 of 5: You can enjoy it more or less thin. Finish with some chopped parsley and serve.
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In summary: Contains nickel
In gray: not detected
| Average values | Per 100 g |
|---|---|
| Energy | 3,699 kJ884 kcal |
| Fat | 100 g |
| of which saturated fatty acids | 14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
