John Myers
Potato and Pepper Cream Soup with Nut Croutons
The perfect potato and pepper cream soup with nut croutons recipe with a picture and simple step-by-step instructions.
- 5 piece Potato, about 400 gr.
- 1 piece Onion
- 1 Bit Leek
- 1 small Parsley root
- 1 stem Celeriac
- 1 Bit Garlic
- 3 Stalk Parsley
- 3 Stalk Clarified butter
- 600 ml Vegetable broth
- 1 piece Paprika, red
- Salt and pepper
- Smoked paprika
- Caraway seed
- 2 Discs Toast
- 2 el Ground almonds
- 2 Sting Butter
- 4 tbsp Sour cream
- Peel the potatoes and parsley root and cut into small cubes. Peel the onion with the garlic and dice finely. Cut the leek and celery into thin slices. Pluck the leaves from the parsley and cut roughly. Set something aside for the garnish.
- Sweat the root vegetables in clarified butter. Add the potatoes and continue sweating until roasted substances form. Now pour hot vegetable stock and season with the spices, then cover and simmer gently on a low heat.
- In the meantime, clean the peppers, remove the seeds and the partitions and then cut into bite-sized cubes. After about 10 minutes add to the soup and continue to simmer until the potatoes are soft.
- We cut the toast into small cubes. We heat the butter, add the almonds and brown everything a little, now add the bread cubes and stir-fry them nicely. Degrease on kitchen paper. Briefly whip 2 tablespoons of the sour cream for the topping.
- For the filler, fish out some of the potatoes and diced paprika and keep them warm. Now add 2 tablespoons of sour cream and puree the soup and season again with the spices
- Now put the “deposit” in a soup cup, pour hot soup over it and garnish with the croutons, the sour cream and the parsley and now ….. enjoy your meal …..
Facebook Comments