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Potato – Chestnut – Cream Soup
The perfect potato – chestnut – cream soup recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes, weighed net
- 200 g Boiled chestnuts
- 2 Onions
- 1000 ml Vegetable broth
- 2 Marjoram
- 200 g Sour cream
- 2 tbsp Olive oil
- 2 Discs Toast
- Sea salt from the mill
- Black pepper from the mill
- Parsley for decoration
- Peel the onions …… .pluck the marjoram from the stalks and chop
- Dice the onions, potatoes and chestnuts
- Put everything in a saucepan with the stock and cook for about 20 minutes
- In the meantime, debark the toast and cut into cubes
- heat the oil in a pan and fry the toast cubes on all sides until golden
- Remove from the pan and set aside
- puree the soup, if you don’t have a blender, rub it through a sieve
- stir in the sour cream and season the soup with salt and pepper
- Fill the soup into cups or plates and spread the croutons on top
- Decorate with parsley and serve
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