in Soup Recipes

potato cream

updated

Spread the love

Ingredients for 4 servings:

  • 1 onion(s)
  • 500 g potatoes
  • 250 g carrot(s)
  • 50g bacon
  • ¾ liter vegetable broth
  • 100 g whipped cream
  • salt and pepper
  • 2 spring onions
  • 2 sprigs of marjoram

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel and dice the onion. Peel, wash, and dice the potatoes and carrots. Cut the bacon into strips. Fry in a pan until crispy. Remove from heat. Brown the prepared vegetables in the bacon fat. Deglaze with the broth. Simmer for about 15 minutes. Remove some of the diced vegetables. Puree the remaining vegetables with a hand blender. Stir in the cream. Season with salt and pepper. Trim the spring onions and slice them into thin rings. Serve the soup sprinkled with the spring onions, bacon, the remaining diced vegetables, and marjoram leaves. 230 kcal per serving.

Facebook Comments

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.

Ticino risotto

Giant Oreo cookie