- 200 g Kalettes®
- 2 potatoes
- 6 carrots
- Chicken stock
- Olive oil
- Sunflower oil
- Salt and pepper
Put a splash of oil in a large pan and when it is hot add the potatoes and carrots cut into small chunks. Fry until tender. Add the Kalettes® and cook for 2 minutes, then add the chicken stock and simmer for 5 minutes.
Using a hand blender, blend all the ingredients until you have a creamy soup.
Put plenty of oil in a frying pan over a high heat and fry a few Kalettes® until crispy.
Serve the soup scattered with the fried kalettes and a few croutons.