John Myers
Contents
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Ingredients
- 125 g 1 large onion
- 4 tbsp Sunflower oil
- 40 g Flour
- 1,5 liter Beef broth (6 teaspoons instant broth)
- 350 g Potatoes
- 75 g 1 piece of celery / cleaned
- 75 g 3 carrots / peeled
- 20 g Dried porcini mushrooms
- 0,5 tsp Whole caraway seeds
- 0,5 tsp Rubbed marjoram
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 clove of garlic
- 200 ml Cooking cream
- 0,5 tsp Tomato salt from ANKERKRAUT *)
- 1 tbsp Finely chopped parsley
Instructions
- Peel and wash the potatoes and cut into cubes (approx. 2 - 3 cm). Peel the carrots with the peeler, quarter them lengthways and cut into small cubes. Clean the celery, first cut into slices, then into strips and finally into small cubes. Cut the dried porcini mushrooms into smaller pieces. Peel and dice the onion. Peel the garlic clove. Heat sunflower oil (4 tbsp) in a large saucepan, add the diced onions and fry / roast vigorously. Stir in the flour (40 g) with a whisk and pour in the beef broth (1.5 liters). Let everything simmer / boil gently for about 10 minutes with the lid on. Add the prepared vegetables () and season with whole caraway (½ teaspoon), grated marjoram (½ teaspoon), coarse sea salt from the mill (2 strong pries) and colored pepper from the mill (2 big pinches) and cover everything with the lid for approx. Simmer / cook for 20 minutes. Press in the garlic clove with a garlic press and add / stir in the cooking cream (200 ml). Finally, season with ANKERKRAUT *) tomato salt (½ teaspoon), add the chopped parsley and serve the soup hot. *) Composition of ANKERKRAUT tomato salt: sea salt, tomato chips (tomato, corn starch), black pepper, garlic, oregano, basil and thyme
