John Myers
Potato Cream Soup with Beetroot Topping
The perfect potato cream soup with beetroot topping recipe with a picture and simple step-by-step instructions.
- 700 gr Floury potatoes
- 1 piece Onion
- 1 piece Clove of garlic
- 800 ml Vegetable or chicken stock
- 250 ml Whipped cream
- Grated peel of an orange
- 100 gr Goat cream cheese
- 2 tsp Harissa paste
- 0,5 bunch Chives
- 2 piece Beetroot tubers
- Salt pepper
- 2 tbsp Olive oil
- Peel and wash the potatoes and chop them into small cubes. Peel the onion and garlic, dice both finely. Boil everything together with the stock and the cream in a saucepan. Cover and simmer the soup over a medium heat for about 20 minutes, stirring occasionally.
- In the meantime, stir together the orange peel, goat cheese and harissa paste. Dice the beetroot and fry in oil, lightly salt and pepper. Now puree the potato soup finely and mix in the goat cheese mixture. Salt, pepper, season to taste.
- Now add the finely chopped chives, stir briefly and pour into preheated plates. Finally, put the beetroot topping in the middle and serve the soup.
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