John Myers
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Potato Soup with Vegetable Topping
The perfect potato soup with vegetable topping recipe with a picture and simple step-by-step instructions.
for the soup
- 6 middle Potatoes
- 1,2 liter Water
- 1 teaspoon Coarse sea salt
- 2 piece Bay leaves
- 2 piece Nutmeg
- 2 piece Colorful pepper
- 125 ml Cream
- 3 tablespoon Sour cream
- 1 tablespoon Potato flour
for the topping
- 2 small Carrots
- 1 middle Parsnip fresh
- 1 small Onion red
- 1 small Oil
- 1 small Gourmet fine seasoning
- 1 small Salt and pepper
- 2 tablespoon Vegetable broth
the soup – part 1
- Peel the potatoes and cut into large cubes – heat a pot with water – add the sea salt and 2 bay leaves as well as the potato cubes – cook until soft
the vegetable topping
- Peel the parsnip and carrot and cut into the smallest cubes – cut the onion into small cubes – briefly toast everything in a pan in oil – season with gourmet fine seasoning as well as salt and pepper – add a little vegetable stock – switch off the stove – cover and do not add any additional heat let it cook until soft – this way the vegetables still keep their “bite” …
the soup – part 2
- when the potatoes are soft, take out the bay leaves – add the sour cream – finely puree the soup with the blender – refine with cream – season well with nutmeg, salt and pepper – stir the potato flour with a little cold water until smooth and stir into the soup – briefly again bring to the boil until it is creamy
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