John Myers
Green Potato Soup À La Papa
The perfect green potato soup à la papa recipe with a picture and simple step-by-step instructions.
- 50 g Parsnip
- 50 g Carrots
- 50 g Leek
- 50 g Onions
- 50 g Lamb’S lettuce
- 250 g Potatoes
- 200 g Ham and meat sausage
- 1 liter Broth (4 teaspoons instant / clear meat soup from Maggi)
- 0,5 tsp Salt
- 1 tbsp Butter
- 50 g Cream
- 50 g Creme fraiche Cheese
- 1 pinch Pepper
- 1 tbsp Sweet soy sauce
- 1 Strong pinch of nutmeg
- 1 tbsp Maggi wort
- Fried onions for garnish
- Peel, wash and dice the parsnips. Peel the carrot with the peeler and scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade. Clean and wash the leek and cut into rings. Peel and dice the onion. Peel, wash and dice the potatoes. Peel and dice the ham sausage. Heat butter in a saucepan (1 tbsp) and fry the vegetables (parsnips, leeks, onions and potatoes) and deglaze with broth (1 liter). Add lamb’s lettuce and scraped carrot and cook for about 20 minutes. Remove the scraped carrot after 8-10 minutes and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) as a soup. Puree the soup with a hand blender and add salt (½ teaspoon), cream (50 ml), crème fraîche (50 ml), pepper (1 pinch), nutmeg (1 big pinch), sweet soy sauce (1 tbsp) and Maggi seasoning (1 tbsp) season / season to taste. Serve sprinkled with fried onions.
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