Roast nuts and flour in hot oil, cut leek into narrow rings, potatoes into small cubes, add to the nut-flour mixture and briefly steam until soft. Extinguish with soup. Lightly simmer for about 20 minutes. Season to taste. Serve and sprinkle with plenty of freshly chopped parsley.
Ticino Good Friday Soup
Rating: 3.67 / 5.00 (6 Votes)
Total time: 45 min
Servings: 4.0 (servings)