Potato Soup with Sage-Pine Nut Crunch
30 min
Vegan
49064
For 2 Portions
500 g
potato
30 g
pecan
10 g
vegan butter
10 g
panko breadcrumbs
6 leaves
sage, fresh
1
carrot
1
yellow onion
1/4
celery root
1/4
leek
600 ml
vegetable broth
1 tbsp
olive oil
1 leaves
bay leaf
1/2 tsp
pink peppercorn
salt
pepper
1. All set?
2. Peel and dice celery root.
3. Slice leek in 3/4" rings, wash, and drain.