in Soup Recipes

Hearty potato soup with Cabanossi

updated

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Ingredients for 8 servings:

  • 1 ½ kg potatoes
  • 2 m.-sized onion(s)
  • 2 large garlic cloves
  • 300 g Cabanossi
  • 3 tbsp oil
  • 2 tbsp vegetable broth
  • 1 liter of water
  • 200 g whipped cream
  • 1 bunch of chives
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel, wash, and roughly dice the potatoes, onions, and garlic. Slice the Cabanossi. Heat the oil in a pan. Briefly fry the Cabanossi, turning occasionally, then remove and set aside. Sauté the potatoes, onions, and garlic in the frying fat for about 5 minutes. Stir in 1 liter of water and stock. Bring everything to a boil, cover, and simmer for about 20-25 minutes. Purée everything finely. Season the soup with salt and pepper. Add the Cabanossi and heat through. Finish the soup with cream. Finely chop the chives and sprinkle over the soup.

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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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