in Soup Recipes

Potato-carrot-radish soup

updated

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Ingredients for 8 servings:

  • 400 g potatoes
  • 200 g carrot(s)
  • 300 g radish(s)
  • 1 large onion(s)
  • 150 g diced ham (Katenschinken)
  • 70 g natural yogurt
  • 1 liter vegetable broth
  • 1 tsp butter
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the potatoes, carrots, onion, and radish, and cut everything into large cubes. Heat the butter in a large pot, add the vegetables and ham, and sauté until the onions are translucent. Then deglaze with the vegetable stock. Bring to a boil and then simmer on low heat (preferably with the lid on) until the potatoes and carrots are tender. Then puree the vegetables finely and stir in the yogurt. Season to taste with salt and pepper. Tip: Sausages make a great garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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