John Myers
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Potato Soup (substantial) in SoupGeniesser Style
The perfect potato soup (substantial) in soupgeniesser style recipe with a picture and simple step-by-step instructions.
- 1000 g Potatoes triplets
- 1 size Sweet potato
- 4 piece Shallots
- 150 g Butter
- 4 tbsp Flour
- 1,5 liter Milk 3.5%
- 1 shot Semi-Dry white wine
- 200 g Gruyere
- 200 g Emmental
- 200 g Pont de la Piere
- 3 cups Creme fraiche Cheese
- 0,5 bunch Parsley
- 0,5 bunch Chives
- Salt and pepper
- Thyme
- Sage leaves
- Flour
- 2 Can Corn cooked
- Toast without crust
- Some butter
Preparations
- Peel and dice the potatoes. Peel and finely dice shallots. Pluck the parsley leaves from the stems and cut finely. Cut the chives into small rolls. Debark the cheese and cut into small cubes (this will melt better). Put the corn kernels in a sieve, rinse under running water and allow to drain.
to the pot …..
- Heat the butter and add the shallot cubes to it. Now add the potato cubes and sweat everything again while stirring. Dust everything with the flour and stir well (preferably with a wide wooden spatula). Now deglaze with the wine, stir briefly and then add the milk. Season the whole thing with salt & pepper, grate 2 MSP dried thyme and 10 dried sage leaves a little and add. Stir and simmer on a low heat, stirring occasionally, until the potatoes are soft.
- In the meantime, dice the toast bread and then fry it in hot butter, degrease it on crepe.
- When the potato pieces are soft, remove the pan from the heat and fold in the cheese and crème fraîche. Then add the herbs and corn and heat everything well again, stirring constantly … DO NOT let it boil again. Then season again to taste.
- Put the finished soup in a soup bowl, add a few croutons and now ….. enjoy your meal …..
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