John Myers
Contents
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Ingredients
for the "straw" & topping
- 6 piece Potatoes, about 300 g
- 2 piece Apples, sour ones
- 1 piece Onion, about 60 gr.
- 1 piece Ginger, about 20 gr.
- Acacia honey
- Clarified butter
- 600 ml Vegetable broth
- 100 ml Cream
- 100 ml Salt pepper
- 3 piece Potatoes, about 100 g
- Sunflower oil
- Pro Secco
- Orange salt
Instructions
- Peel the carrots and potatoes and cut into small pieces. Peel and finely dice the onion. Peel the ginger and dice it too. Quarter, core and dice the apples. Heat the vegetable stock and apple juice.
- Heat the clarified butter in a saucepan and cook the onion with the carrots well. Add 2 tbsp acacia honey and let everything caramelize a little. Then pour in the hot liquid and bring to the boil briefly, now add the potatoes, apple and ginger, season with a little salt & pepper and simmer everything on a low heat until the vegetables are soft.
- In the meantime, peel the potatoes for the potato straw and cut them into thin strips. Fry in hot sunflower oil in portions and degrease on crepe.
- When the vegetables are soft, take the saucepan off the heat, add the cream and finely puree the soup. If the soup is too thick, add enough hot vegetable stock until it fits. Heat the soup again but do not boil it !!!
- Put the hot soup in a soup plate, sprinkle with a little orange salt, spread 2-3 tablespoons of Pro Secco over it and garnish with the potato straw and now ..... enjoy your meal .....
