John Myers
Potato and Buttermilk Soup
The perfect potato and buttermilk soup recipe with a picture and simple step-by-step instructions.
- 600 g Floury potatoes
- 150 g Fresh onions
- 1 tbsp Butter
- 100 ml White wine
- 200 ml Buttermilk
- 700 ml Vegetable broth
- Salt
- Pepper
- 1 tsp Rosemary spice
- 1 tsp Thyme spice
- 1 tsp Chopped basil
- 50 ml Cream sweet
- Peel and dice the onions. Wash, peel, rinse and cut the potatoes into small cubes. Melt the butter in a saucepan. Stew the onion and potato cubes in it for about 5 minutes. Pour in the white wine, buttermilk and stock. Season with salt and pepper. Bring everything to a boil and simmer covered for about 30 minutes.
- About 5 minutes before the end of the cooking time, add the rosemary, thyme and the chopped basil to the soup. Stir the cream into the soup. Puree the soup. Part of the soup can also be retained. Enjoy your meal!
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