John Myers
Cream of Curry Potato Soup with Filler
The perfect cream of curry potato soup with filler recipe with a picture and simple step-by-step instructions.
To serve:
- 1 piece Celery approx. 150 g
- 1 Carrot approx. 150 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger approx. 15 g
- 1 tbsp Mild curry powder
- 1 tsp Salt
- 0,5 tsp Turmeric
- 0,5 tsp Ground cardamom
- 0,5 tsp Ground cinnamon
- 1200 ml Vegetable broth (6 teaspoons instant)
- 1 cups Cooking cream 200g (here: From HANSANO)
- 2 Fine Silesian sausages approx. 220 g
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Butter
- 1 tbsp Sweet soy sauce
- 4 tbsp Creme fraiche Cheese
- Peel, wash and dice the potatoes. Clean and dice the celery. Peel and dice the carrot with the peeler. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Put the vegetables (potato cubes, celery cubes, onion cubes, garlic cubes and ginger cubes) in a large saucepan, sprinkle with mild curry powder (1 teaspoon), salt (1 teaspoon), turmeric (½ teaspoon), ground cardamom (½ teaspoon) and ground cinnamon (½ teaspoon ), pour / fill up with vegetable stock (1.2 liters) and cook / simmer with the lid closed for approx. 25 minutes. Purée carefully with the hand blender. Add the cooking cream (1 cup 200 g), crème fraîche (2 tbsp) and sweet soy sauce (1 tbsp) and, with moistened hands, press in the sausage filling as small balls and simmer / steep for about 5 minutes. Serve the curry potato cream soup with a dollop of crème fraîche.
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