John Myers
Potato Cream Soup ‘Poseidon’
The perfect potato cream soup ‘poseidon’ recipe with a picture and simple step-by-step instructions.
For the topping:
- 400 ml Vegetable broth
- 1 Onion
- 1 small Clove of garlic, if you like
- Chilli salt, pepper
- Slightly damaged or fresh marjoram
- 3 tbsp Creme fraiche or sour cream
- 0,5 Red pepper
- 0,5 Red onion
- 1 tbsp Black olives
- 1 tbsp Pine nuts
- 2 tbsp Crumbled feta
- Wash the potato and cut into pieces, peel the onion and cut into large pieces, peel the garlic clove and cut through it once. Put everything in a saucepan, pour in the vegetable stock and bring to a boil. Let simmer for about 20 minutes.
- In the meantime, for the topping, clean and wash the peppers and cut into fine strips. Cut the onion into fine strips. Finely chop the olives. Heat the olive oil in a pan and sauté the bell pepper and the onion, add the olives and cook for another 2-3 minutes while stirring, set aside.
- Roast the pine nuts in a coated pan without fat, remove and set aside.
- Season the potato soup with marjoram, add creme fraiche or sour cream and puree finely. Season to taste with chilli salt and pepper.
- Divide the soup on plates and serve with 1-2 tbsp of the topping each time. Spread some crumbled feta on top and serve sprinkled with finely chopped parsley and roasted pine nuts.
- White bread tastes good with it.
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