John Myers
Carrot and Potato Soup with Filler
The perfect carrot and potato soup with filler recipe with a picture and simple step-by-step instructions.
- 1000 g Carrots
- 1000 g Potatoes
- 500 g Celery
- 1 bunch Parsley (roots + herbs)
- 10 g Ginger (approx. 10 g)
- 2 Garlic cloves
- 5 4-5 Zweige Petersilie
- 1 tbsp Butter
- 500 g Carrots
- 500 g Meat sausage with garlic
- 0,5 bunch Chopped parsley
- 2 liter Vegetable broth (8 teaspoons instant)
- 200 g Cooking cream
- 1 tsp Mustard
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Sambal oelek
- 0,5 tsp Pepper
- 2 tbsp Sweet soy sauce
- Peel and dice the carrots, potatoes, celery and parsley roots. Peel and finely dice the ginger and garlic. Wash and chop the parsley. Peel the carrots (500 g) with the vegetable peeler and scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Peel off the meat sausage and cut into small diamonds. Heat butter (1 tbsp) in a large saucepan and fry / stir-fry the garlic cubes, ginger cubes and parsley root cubes. Add the rest of the vegetables (diced carrots, diced potatoes and diced celery). Sauté everything vigorously, deglaze / pour in the vegetable stock (2 liters) and add sprigs of parsley. Add the scraped carrots and cook for about 25 minutes. Attention: Take the scraped carrots and the parsley branches out again after 8 minutes and cut the carrots with the knife into decorative carrot blossom slices (approx. 4 – 5 mm thick). Puree the soup with a hand blender and add cooking cream (200 ml), mustard (1 teaspoon), salt (1 teaspoon), sugar (1 teaspoon), sambal oelek (1 teaspoon), pepper (½ teaspoon) and ket-chup manis (2 tbsp) season / season to taste. Fold in the chopped parsley, carrot blossoms and meat sausage, heat and serve.
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