Serves: 4
Vegetable Soup
Vegetable Soup with Sour Cream and Chive Oil
1 Stick of Celery (chopped)
1 Onion (chopped)
25g Butter
350g Cut Soup Vegetable Mix
100g Peeled Potato (cut into 1cm dice)
1ltr Vegetable Stock
150ml Sour Cream
2 tbsp Chives (finely chopped)
50ml Local Rapeseed Oil or Olive Oil
Ingredients
Cook the celery and onion gently in the butter in a saucepan for about 10 minutes. Add the cut soup vegetable mix, potato and stock and simmer for about 20 minutes or until potatoes are soft. Blend to a smooth soup and check seasoning.
Mix the chives with the oil.
Spoon the soup into bowls, drizzle with some of the sour cream and the chive oil.