in Italy, Soup Recipes

Potato soup with balsamic vinegar

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Ingredients for 4 servings:

  • 500 g potatoes
  • 1 onion(s)
  • 2 stalk(s) celery
  • 750 ml broth
  • 100 ml whipped cream
  • 3 spring onions
  • 3 tbsp olive oil
  • 2 tbsp Balsamic vinegar, dark
  • salt and pepper
  • nutmeg
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vellutata di patate all’aceto balsamico

Peel and dice the potatoes, onion, and celery. Sauté in 3 tablespoons of olive oil and add the broth (preferably a good, strong broth). Simmer in a covered saucepan over medium heat for 15 minutes. Purée the soup until smooth. Add the heavy cream and bring to a boil. Season with salt, pepper, and nutmeg. Add balsamic vinegar to taste. I recommend adding a little sugar to round off the flavor. Peel the spring onions and cut them into approximately 2 cm long pieces. Fry them in hot olive oil and add them to the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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