French fries and green onion soup
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 441, total fat 30 G., saturated fats 8 G., proteins 9 G., carbohydrates 37 G., fiber 3 G., cholesterol 17 mg, sodium 766 mg, sugar 3 G.
Calories 441, total fat 30 G., saturated fats 8 G., proteins 9 G., carbohydrates 37 G., fiber 3 G., cholesterol 17 mg, sodium 766 mg, sugar 3 G.
In this recipe, frozen French fries from the convenience food section take on an unexpected role: without frying, they become a creamy soup! Rosemary, garlic, and green onions infuse the soup with a warming, spicy flavor and wonderful aroma. Serve with toasted baguette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 lemon
- 2 sprigs fresh rosemary, cut in half
- 0.5 cups extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 bunch green onions, thinly sliced (keep white, light green, and dark parts separate)
- 4 cloves garlic, crushed
- 4 cups lightly salted chicken broth
- 450 g frozen French fries (about 6 cups), thawed
- Half a baguette, cut in half lengthwise
- 1/3 cup sour cream
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Cooking the dish according to the recipe:
- Preheat oven to grill mode, positioning the rack approximately 10 cm from the heating element.
- Cut the lemon zest into long strips, being careful not to cut into the white pith. Place the lemon zest, rosemary sprigs, and oil in a small saucepan and heat over medium heat until the oil begins to shimmer, about 10 minutes. Turn off the heat and let it steep while you prepare the soup.
- In a large saucepan over medium heat, melt the butter. Add the white and light green parts of the green onions (about 1/2 cup) and garlic. Cook, stirring constantly, until the onions are soft, 3-5 minutes. Add the chicken broth, 2 cups of water, and the French fries, bring to a boil, then reduce the heat. Simmer until the potatoes are tender and begin to fall apart in the broth, about 10 minutes.
- Meanwhile, remove the zest strips and rosemary from the oil. Squeeze the lemon juice and stir it into the oil. Season with salt and pepper to taste. Brush the baguette slices with the fragrant oil, place them on a baking sheet, and toast until golden brown, about 3 minutes.
- Once the potatoes are completely soft, blend the soup with an immersion blender until smooth. Season with salt to taste, if needed.
- To serve, ladle the soup into bowls. Top each serving with a dollop of sour cream. Drizzle with fragrant oil and sprinkle with green onions. Cut the baguette into small pieces and serve with the soup.
Note
If you have crinkle-cut French fries, add enough water to make the soup creamy but not too thick.
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