John Myers
Ingredients for 4 servings:
- 300 g potatoes, floury
- 100 g shallot(s)
- 1 clove(s) garlic
- 20 g butter
- 200 ml broth, preferably asparagus stock
- 700 ml whole milk
- 250 g Parmesan, mountain cheese, Emmental
- 100 g processed cheese
- 1 tsp, levelled pepper, white
- 1 sprig(s) rosemary
- ½ bunch parsley
- n. B. Salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
a recipe from the leftover kitchen
Wash, peel, and dice the potatoes. Clean and dice the shallots and garlic cloves. Sauté the diced potatoes in the butter until translucent, then deglaze with the stock and milk. Stir in the rosemary sprig and peppercorns, and bring to a boil. Cover the pot and simmer for about 30 minutes. Remove and discard the rosemary sprig. Add the diced cheese and the processed cheese, allowing it to dissolve slightly. Purée the soup with an immersion blender until it reaches a creamy consistency. Season with salt before serving. Sprinkle with finely chopped parsley.
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