in

Potato – Chestnut – Cream Soup

Spread the love

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
  1. Peel the onions …… .pluck the marjoram from the stalks and chop
  2. Dice the onions, potatoes and chestnuts
  3. Put everything in a saucepan with the stock and cook for about 20 minutes
  4. In the meantime, debark the toast and cut into cubes
  5. heat the oil in a pan and fry the toast cubes on all sides until golden
  6. Remove from the pan and set aside
  7. puree the soup, if you don’t have a blender, rub it through a sieve
  8. stir in the sour cream and season the soup with salt and pepper
  9. Fill the soup into cups or plates and spread the croutons on top
  10. Decorate with parsley and serve
Dinner
European
potato – chestnut – cream soup

Facebook Comments

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Fiery Savoy Cabbage with Kassel Steak Neck

Braised Salad with Ground Beef