John Myers
Ingredients for 2 servings:
- 3 potatoes
- 400 ml vegetable stock
- 1 tsp curry powder
- some butter for frying
- possibly salt
- parsley for garnishing
- possibly almond(s), roasted
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Super tasty, quick to make
Peel the potatoes and cut into small cubes. Melt a knob of butter in a saucepan and briefly fry the potatoes over medium heat. Remove the pan from the heat, dust the potatoes with the curry powder, and sauté everything briefly. Then return the pan to the heat, deglaze with the stock, and simmer for about 10 minutes, until the potatoes are tender. Finally, purée the soup briefly until the desired consistency is reached (not too runny, but there should still be some potato pieces left). Add a little salt to taste and serve garnished with parsley. If desired, you can also add a few toasted almonds after puréeing. These quantities are only approximate guidelines; it’s better to use a little less curry at first and adjust the seasoning later.
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