John Myers
Golden Potato Soup
The perfect golden potato soup recipe with a picture and simple step-by-step instructions.
- 2 piece Sweet potato, about 800 gr.
- 2 piece Potato, 200 gr.
- 4 Rods Celery
- 1 small Leek, only the white one
- 2 piece Onions, about 70 gr.
- 1 piece Clove of garlic
- 2 Sting Clarified butter
- 150 ml Noilly Prat
- 1 tsp Turmeric
- 5 piece Mace
- 1 Bit Cinnamon stick, about 2 cm
- 4 piece Bay leaves
- 1200 ml Vegetable broth
- 1200 ml Salt
- 1200 ml Sugar
- Lemon juice
- 1 piece Yellow peppers
- 1 Can Corn cooked
- 1 Sting Butter
- Espelette pepper
- Clean the leek and cut into fine rings. Remove the fibers from the celery and then cut into small pieces. Peel and dice the potatoes. Peel the onion and garlic and dice them too.
- Heat the clarified butter in a suitable saucepan and let the onion, leek & garlic lightly brown. Then add the potato pieces and the turmeric and continue steaming for a while. Deglaze with the Noilly Prat and allow to reduce almost completely. Now add the hot broth, bay leaves, mace and cinnamon, bring to the boil briefly, put the lid on and simmer on a low heat until the potatoes are soft.
- Put the corn kernels in a sieve and water well, then dry well on crepe. Heat a pinch of butter in a pan and fry the corn kernels until golden. Season to taste with pimento d’Espelette (you can add a little pep). Core the paprika, cut out the partitions and dice finely.
- When the potatoes are tender, fish out the bay leaves and cinnamon. Add diced paprika and season to taste with sugar and lemon juice. Then puree very finely and heat again.
- Put the finished soup in a soup cup and garnish with the fried corn kernels and now ….. enjoy your meal …..
Facebook Comments