Always nice when it's cold outside:a warm soup. And why eat from a plate when it can also be more fun?
Ingredients
For 4 people
Preparation time:20 minutes
Waiting time:20 minutes
Get started
Peel both types of potato, wash and cut into cubes. Peel and finely chop the ginger. Pluck the stems from the sage leaves. Peel and chop the onion. Cut the oranges in half and juice them. Carefully scrape as much flesh as possible from the half-shells with a spoon; they must remain intact.
Fry the potato cubes with the ginger, onion and half of the sage in the oil until translucent. Season with salt and pepper and pour the orange juice and stock into the pan. Bring to the boil and simmer covered over low heat for another 20 minutes. Stir occasionally.
Puree the soup with an immersion blender or in a blender until smooth. Stir in the whipped cream and heat through. Season with salt, nutmeg and cayenne pepper. Fill the hollowed out oranges with the soup and put them on a plate. Grind over some more pepper and garnish with the rest of the sage and, if desired, strips of orange peel.
Good to know
Vegetarian – vitamin B6 – calcium
Per serving:220 kcal * 3.3 g proteins * 7.5 g fat * 1 g saturates * 33.4 g carbohydrates * 1.6 g salt.
Hint
Scrub an orange if necessary and remove strips of the peel with a vegetable peeler as garnish.
Text and image:BeeldigBeeld/Stockfood
