John Myers
Potato Salad Soup
The perfect potato salad soup recipe with a picture and simple step-by-step instructions.
- 6 piece Potatoes, about 400 gr.
- 2 piece Shallots
- 2 piece Parsley root
- 1 Bit Fresh celery
- 1 piece Carrot
- 4 piece Tomatoes
- 0,5 bunch Parsely
- Clarified butter
- 800 ml Vegetable broth ….. link see below …..
- 1 piece Chinese garlic
- 2 Branches Thyme
- Black pepper from the mill
- Aroma puree ….. Link see below ……
- 1 handful Pick salad
- Chives, for the garnish
- Roasted chiabatta slices
- Rinse the lettuce with cold water and pluck it into bite-sized pieces, then drain very well.
- Peel the potatoes, grate 2 potatoes finely and set aside, cut the rest into small cubes.
- Peel the celery, carrot, parsley root and shallot and cut into small cubes. Pluck the parsley leaves from the stems and cut into small pieces. (Do not throw the stems away, add them to the broth, they will be fished out again afterwards). Peel and quarter the garlic. Quarter the tomatoes.
- Now heat the clarified butter and sweat the diced vegetables well. Deglaze with the hot vegetable stock, add 1 sprig of thyme and the parsley with stems, as well as the grated potatoes, bring everything to the boil briefly and simmer gently on low heat until the vegetables just have a “bite”. Then fish out the parsley stalks, tomato peels and the garlic and season the soup again to taste.
- Cut the chives into fine rolls. Pluck the leaves from a stalk of thyme.
- Now put the lettuce in the finished soup, stir and let it collapse for a moment.
- Put the ready soup in a soup cup and garnish with some chives and thyme, served with a roasted Chiabatta for “ditschen” ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with “water” ….. The soup connoisseur thanks you in advance.
- Basic recipe for my “grainy vegetable broth”
- Basic recipe for my classic aroma puree
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