in Soup Recipes

Potato soup with mascarpone

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Ingredients for 4 servings:

  • ¼ celeriac
  • 2 carrots
  • 1 stalk(s) leek
  • some butter
  • 400 g potatoes
  • 1 liter of broth
  • 1 bay leaf
  • some thyme
  • 1 pack of frozen basil or 1 bunch of fresh basil
  • 100 g mascarpone

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice all the vegetables, sauté the celery, carrots, and leeks in the butter, removing 4 tablespoons and setting aside. Add the potatoes, broth, bay leaf, and thyme to the vegetables and continue cooking for 10 minutes. Add the basil, then puree half of the soup, combine again, and finish with the mascarpone. Season with salt and pepper and serve sprinkled with the reserved vegetables. Sausages or crab would also be a great accompaniment, depending on your taste.

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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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