in Soup Recipes

Potato soup with mustard and apple

updated

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Ingredients for 1 servings:

  • 100 g potatoes
  • 60 g leek
  • 1 spring onion(s)
  • ½ apple
  • 1 tsp garlic, frozen
  • 1 tbsp oil for frying
  • 300 ml vegetable stock
  • 1 dash of cream
  • 1 tsp, heaped mustard, hot
  • n. B. Mini-Wiener
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Dice the peeled potatoes. Slice the trimmed and washed leek into rings. Heat the oil in a saucepan and sauté the potatoes, leek, and garlic. Add the broth and bring to a boil. Reduce the heat, cover the pan, and simmer for about 20 minutes. Peel, core, and dice half an apple. Add the apple pieces for the last 10 minutes. After the cooking time, stir in the cream and mustard and purée the soup with a hand blender. Season with salt and pepper. Add the sausages and heat briefly on the stovetop. Serve the soup in a soup bowl, garnish, and serve.

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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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