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Exotic, Spicy, Colorful Potato Soup Ala Sanur Beach

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the broth:

  • 8 g Vegetable broth, Kraft bouillon
  • 500 g Water
  • 6 small Red onions
  • 4 medium sized Fresh cloves of garlic
  • 3 tbsp Sunflower oil
  • 6 medium sized Tomatoes, fully ripe
  • 80 g Shredded carrots
  • 80 g Leek
  • 20 g Celery stalks, fresh or frozen
  • 20 g Ginger slices, fresh or frozen
  • 2 Kaffir lime leaves, fresh or frozen

For the colorful insert:

  • 2 medium sized Potatoes, waxy
  • 40 g Carrot slices
  • 12 g Snow peas
  • 2 Hot peppers, red, long, mild
  • 2 small Green chillies
  • 4 Stalk Kai-Lan, (Chinese broccoli)

For seasoning:

  • 1 tsp Soy sauce, sweet
  • 1 tsp Soy sauce, light
  • 2 tsp Paprika powder, mild
  • 1 Msp Freshly grated nutmeg
  • 1 Msp Cardamom powder
  • 1 Msp Salt and pepper to taste

To garnish:

  • 2 tbsp Kai lan rolls
  • 4 Kai-Lan hearts

Instructions
 

1. Die Suppenbrühe:

  • For the broth, wash, clean and chop the vegetables. Fry the onion and garlic pieces in the sunflower oil until the garlic takes on a color. Deglaze with the water, dissolve the bouillon in it and add the chopped vegetables. Simmer for 20 minutes with the lid on.

The colorful insert:

  • In the meantime, wash, clean and cut the vegetables for the insert. In particular, cut the peppers diagonally into 8 mm wide pieces and the chillies into thin rings. Leave the grains and discard the stem. Wash the kai-lan, separate the leaves from the stem. Cut off the woody stem in the lower part and discard. Cut off the young shoot at the top (the heart of the Kai-lan) approx. 4 cm long and keep it ready separately. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the upper part of the stem crosswise into thin rolls. Halve large leaf halves lengthways and crossways, only halve smaller ones crosswise and with very small leaves only separate the petiole and use the leaf as a whole. Keep leaves and stalk rolls ready separately. Separate 2 tablespoons of the rolls for garnish.

The colorful soup:

  • Strain the broth. Remove the potato halves and crush them into mashed potatoes. Gently squeeze the vegetables in the sieve and discard. Add the potato and carrot pieces to the broth and simmer with the lid on for 15 minutes. After 10 minutes add the peppers and the mashed potatoes. Now add the kai lan rolls and the snow peas and simmer for 3 minutes. Steam the kai-lan heart in the sieve over the broth.

Show time:

  • Mix the spices into the potato soup and season with salt and pepper. Distribute the finished soup on the serving plates, garnish and serve warm with roasted baguette.
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Written by John Myers

Professional Chef with 25 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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