Quick Potato Soup With

-jar or freshly cooked,pepper from from the mill.

Mix the poultry stock with 100 ml of water in a saucepan and heat. Remove the peel from the potatoes, rinse them and dice them evenly. Dice the tomatoes. Cook the potatoes in the stock at low temperature without the lid for 15 minutes, until they are soft but not yet disintegrated. Add the tomatoes after 5 min. with 2 tbsp. tomato oil. Meanwhile, for the paste, toast the pine nuts without fat until light brown. Roughly chop the basil 1 and the parsley, peel the garlic and press it through a press. Blend everything with the olive oil in a hand blender. Season the soup with salt and season with pepper. Pluck the basil 2 and fold it in, bring to the table on the spot.

11/95

Follow up 20 min

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