John Myers
Potato Pot According to soup Connoisseur Style
The perfect potato pot according to soup connoisseur style recipe with a picture and simple step-by-step instructions.
- 8 piece Potatoes, about 500 gr.
- 1 size Carrot
- 1 piece Leek, about 100 gr.
- 1 size Onion
- 1 piece Fresh celery, about 150 gr.
- Clarified butter
- 1200 ml Vegetable broth ….. link see below …..
- 10 g Dried porcini mushrooms
- 4 piece Dried tomatoes
- Salt
- 4 piece Bay leaves
- 1 tsp Black peppercorns
- 1 tsp Mace
- Aroma puree ….. Link see below …..
- 1 few Cabanossi or something similar
- Chives
- Soak the dried porcini mushrooms in lukewarm water (as much as they are well covered).
- Peel the potatoes (put 3 pieces aside) and cut into bite-sized pieces. Clean and cut the carrot. Clean the leek and cut into rings. Peel and dice the onion. Cut the celery into small cubes. Put the peppercorns and the mace in a tea infuser.
- Now squeeze out the porcini mushrooms and cut them into small pieces. Pour the soaking water through a tea filter and collect it. Grate the 3 put back potatoes on a fine grater.
- Heat the butter lard and let the vegetables sear well (roasting substances can form on the bottom). Then deglaze with the vegetable stock and add a little salt to taste.
- Add the spices, the tomatoes, the mushrooms with soaking water and the finely grated potatoes. Let everything simmer on a low heat until the vegetables are soft (but they should still have a bit of bite).
- In the meantime, cut the Cabanossi into thin slices (keep a few for decoration) and add to the soup.
- Cut some chives into thin rolls for the garnish.
- Fry the sausage slices cross on both sides in a pan.
- When the vegetables are ready, fish out the tea egg and bay leaves. Possibly season again with the aroma puree.
- Put the finished soup in a soup cup, sprinkle with some fresh nutmeg and chives, add the fried sausage slices and ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- Basic recipe for my classic aroma puree
- I thank you very much @ greeneye1812 for the 2 very nice pictures of the cooking and I am very happy that she tasted it …
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