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Potato Cream Soup with Beetroot Topping

5 from 8 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 385 kcal

Ingredients
 

  • 700 g Floury potatoes
  • 1 Onion
  • 1 Clove of garlic
  • 800 ml Vegetable or chicken stock
  • 250 ml Whipped cream
  • Grated peel of an orange
  • 100 g Goat cream cheese
  • 2 tsp Harissa paste
  • 0,5 bunch Chives
  • 2 Beetroot tubers
  • Salt pepper
  • 2 tbsp Olive oil

Instructions
 

  • Peel and wash the potatoes and chop them into small cubes. Peel the onion and garlic, dice both finely. Boil everything together with the stock and the cream in a saucepan. Cover and simmer the soup over a medium heat for about 20 minutes, stirring occasionally.
  • In the meantime, stir together the orange peel, goat cheese and harissa paste. Dice the beetroot and fry in oil, lightly salt and pepper. Now puree the potato soup finely and mix in the goat cheese mixture. Salt, pepper, season to taste.
  • Now add the finely chopped chives, stir briefly and pour into preheated plates. Finally, put the beetroot topping in the middle and serve the soup.

Nutrition

Serving: 100gCalories: 385kcalCarbohydrates: 2.7gProtein: 2gFat: 41.4g
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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.

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