in Soup Recipes

Potato and carrot soup "Sunset"

updated

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Ingredients for 4 servings:

  • 5 m.-sized potatoes
  • 4 thick carrots
  • 1 large apple
  • 1 onion(s)
  • 1 liter vegetable broth
  • 200 g crème fraîche
  • 200 ml whipped cream
  • 2 tbsp margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with apple

Peel the onion and finely dice. Peel the carrots, potatoes, and apple. Core the apple and dice everything. Heat the margarine in a sufficiently large saucepan and sauté the diced onion until translucent. Add the vegetables and sauté briefly. Pour in the vegetable stock and simmer for 15 minutes. Pour in the crème fraîche and cream and purée the soup. Serve in bowls.

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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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Potato and carrot soup "Sunset"