John Myers
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Potato Soup Extra Fine!
The perfect potato soup extra fine! recipe with a picture and simple step-by-step instructions.
1 H. soak beforehand.
- 1 packet Dried shiitake mushrooms
or :
- 300 g Porcini mushrooms fresh
- 2 liter Vegetable broth
- 1,5 Pc. Diced onion
- 1 pole Leek halved lengthways and cut
admit later:
- 500 g Peeled waxy potatoes
- 1 Pc. Diced carrots
- 0,5 Pc. Parsley root
peeled, grated:
- 0,25 Pc. Celery bulb
- Salt and pepper
- 2 turns Chilli from the mill
Round off how you like it:
- 0,5 bottle Champagne
- 200 ml Cream
Per plate, bowl:
- 1 Splash Balsamic vinegar with fig
Single oaks:
- Soak the dried mushrooms in cold water. At least for 1 hour
Preparation: approx. 20 min.
- Parsley root and celery, peel the carrots finely in pens. Peel and dice the onion.
fresh mushrooms:
- Brush freshly cut the stone mushrooms or use the soaked ones.
Put up.
- Also add to the broth first, because I want to take off some rings that I want to put on the plates later as decoration. Cook for 5-10 minutes.
After 5-10 min:
- Add potatoes, celery root, parsley root, carrot and onion to the leek and bring to a boil. Add the mushrooms and cook for a good 15 minutes.
- Mix the soup.
Rounding off:
- Add champagne + cream. Decorate lightly with balsamic vinegar.
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