potato soup

Ingredients for 3 servings:

• 500 g floury potatoes
• 1 onion(s)
• 1 apple, sour
• 50 g smoked ham (e.g. Black Forest)
• 1 ½ liters vegetable broth
• 2 garlic cloves
• 1 piece(s) ginger, 3 cm
• ½ tsp turmeric
• ½ tsp paprika powder
• ½ tsp caraway powder
• ½ tsp marjoram, dried
• salt and pepper
• nutmeg
• 100 ml cream
• 250 g meat sausage, or sausages, optional
• Ghee or clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

spicy fruity

Peel and dice the potatoes, onion, and apple. Cut the ham into very small strips (I use sliced ​​Black Forest ham). Peel and halve the garlic. Peel the ginger and finely chop it. Heat some ghee or clarified butter in a tall pot and sauté the diced onion and ham strips until well browned. Add the diced potatoes, sauté briefly, and top up with about 3/4 liter of vegetable stock. Now add the diced apple, garlic cloves, ginger pieces, and all the other spices and cook until the potatoes are tender. Remove the pot from the stove, let it cool slightly, and blend with a hand blender until smooth. Return the pot to the stove and pour in the remaining vegetable stock (to your preferred consistency), and bring everything back to a boil. Then reduce the heat considerably and, if desired, refine with cream and season again if desired. If you like, you can serve it with diced meat sausage, string sausages, or Mettwurst. Let it simmer briefly. Serve the soup hot in plates or bowls with bread or baguette.