John Myers
Potato Soup Soup Connoisseur Style
The perfect potato soup soup connoisseur style recipe with a picture and simple step-by-step instructions.
- 6 piece Potato, approx. 650 gr
- 1 piece Celery, about 100 gr
- 1 piece Parsley root, approx. 50 gr
- 1 piece Carrot, about 50 gr
- 2 piece Onions, about 100 gr
- 1 piece Leek, about 120 gr
- Clarified butter
- 1200 ml Vegetable broth
- 1 tsp Savory
- Salt !!!
- Black pepper from the mill
- Nutmeg
- 0,5 bunch Chives
- 200 ml Cream
- 100 g Bacon cubes
- 100 g White wine
- 1 handful Walnuts
- Clean and peel the vegetables. Put a piece of each variety aside (we need it as an insert) and cut the rest into small cubes. Peel and roughly chop the onion.
- 2nd note … be careful with salt, as the bacon cubes may contain a lot of salt.
- Heat the butter lard and sweat the vegetables well, except for the potatoes. Then pour in the hot vegetable stock, add potatoes and savory and sprinkle with salt !!!!! and pepper to taste. Simmer on a low heat until the potatoes are tender. (approx 20 min)
- In the meantime, dice the remaining vegetables very small. Rinse off the chives and shake dry and cut into fine rolls (hold back 2 tablespoons as decoration).
- Now add the chives to the soup and puree them finely. Fold in the cream and season with nutmeg and pepper to taste.
- Now add the finely diced vegetables and let them steep for another 15 minutes on a very low heat.
- In the meantime, fry the bacon cubes crosswise and degrease on crepe. Dissolve the roasted substances in the pan with a dash of white wine and add “the dissolved” to the soup and stir.
- Roughly chop the walnuts.
- Put a few crispy bacon cubes in a soup cup, top with hot soup …… garnish with walnuts and chives ….. enjoy your meal …..
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