in Soup Recipes

Potato-apple soup with chili

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 3 apples, sour
  • Water (salt water)
  • 1 cup buttermilk
  • 1 chili, dried
  • 1 onion(s)
  • marjoram
  • Thyme
  • some lemon juice
  • salt and pepper
  • olive oil
  • e.g. pumpkin seeds or sunflower seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and apples and cut them into chunks. Bring both to a boil in salted water. If the apples are mushy, add them halfway through the cooking time. Cook until tender. Meanwhile, slice the onion and fry in olive oil until golden brown. Add the buttermilk, chili, onion, a little lemon juice, and the remaining spices to the potatoes and apples and puree everything with a hand blender. Toast the seeds in a dry pan. Season the soup to taste and serve hot, sprinkled with the pumpkin seeds.

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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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