John Myers
Contents
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Ingredients
for the soup
- 6 middle Potatoes
- 1,2 liter Water
- 1 teaspoon Coarse sea salt
- 2 piece Bay leaves
- 2 piece Nutmeg
- 2 piece Colorful pepper
- 125 ml Cream
- 3 tablespoon Sour cream
- 1 tablespoon Potato flour
for the topping
- 2 small Carrots
- 1 middle Parsnip fresh
- 1 small Red Onion
- 1 small Oil
- 1 small Gourmet fine seasoning
- 1 small Salt and pepper
- 2 tablespoon Vegetable broth
Instructions
the soup - part 1
- Peel the potatoes and cut into large cubes - heat a pot with water - add the sea salt and 2 bay leaves as well as the potato cubes - cook until soft
the vegetable topping
- Peel the parsnip and carrot and cut into the smallest cubes - cut the onion into small cubes - briefly toast everything in a pan in oil - season with gourmet fine seasoning as well as salt and pepper - add a little vegetable stock - switch off the stove - cover and do not add any additional heat let it cook until soft - this way the vegetables still keep their "bite" ...
the soup - part 2
- when the potatoes are soft, take out the bay leaves - add the sour cream - finely puree the soup with the blender - refine with cream - season well with nutmeg, salt and pepper - stir the potato flour with a little cold water until smooth and stir into the soup - briefly again bring to the boil until it is creamy
Nutrition
Serving: 100gCalories: 51kcalCarbohydrates: 1.8gProtein: 0.3gFat: 4.8g
