in Soup Recipes

Potato soup with dates and carrots à la lassos

updated

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Ingredients for 8 servings:

  • 800 g potatoes, waxy
  • 300 g onion(s)
  • 70 g butter
  • 200 g carrot(s)
  • 250 ml cream
  • 200 ml white wine or apple juice
  • 1,900 ml vegetable broth
  • 6 dates
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Peel and roughly dice the potatoes, slice the onions. Sauté both in butter. Deglaze with wine or apple juice and reduce the liquid by half. Pour in the broth and then add the pitted, chopped dates. Bring to a boil and simmer for about 20 minutes. Purée the soup, then add the cream and bring back to a boil. Season with salt, pepper, and nutmeg. Cut the carrots into small cubes and let them simmer in the soup for another 10 minutes.

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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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