|1 tbsp||Olive Oil|
|150 g||Floury boiling potatoes|
|1 / 1 bunch||Basil|
|0,2 l||Vegetable broth|
|Pepper & Salt|
Basil Cream Soup is a light and low-calorie soup that is quick and easy to prepare. With fresh basil, whose leaves are large and strong, the basil cream soup tastes particularly aromatic. Peel the shallot and garlic and dice them as finely as possible. Heat olive oil in a soup pot and sauté shallots and garlic until translucent. Peel a slightly larger floury potato variety with a peeler, rinse under running water and cut into evenly sized cubes. Place the potato cubes in the soups pot and fry at high temperature for about 2-3 minutes. Lower the temperature to medium, place a lid on the soup pot and stew the potatoes for about 5 minutes. Stir with a wooden spoon from time to time. Meanwhile, pluck the leaves from the basil and put some leaves aside for decoration, as shown in the picture above. Coarsely chop the rest of the basil with a sharp chef's knife, add to the potatoes and sauté briefly. Add the vegetable stock and, while stirring, remove the light roast set from the bottom of the pot. Add the milk and bring the soup to the boil. Reduce the temperature to medium and cook the potatoes softly for about 10-12 minutes, depending on the size of the cubes. Puree the potatoes and basil finely with a hand blender and season the basil cream soup with salt and pepper. Pour the basil cream soup into deep plates or bowls and decorate with the basil shortly before serving.