in Soup Recipes

Silesian potato soup, vegetarian

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 500 g soup vegetables (carrots, root parsley, leek, celery)
  • 1 liter vegetable broth
  • 2 tbsp oil
  • 1 onion(s)
  • salt and pepper
  • Thyme
  • 50 ml soy cream
  • 1 bunch parsley, chopped
  • marjoram

Instructions

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

Starter soup

Wash, peel, and chop the potatoes and vegetables, fry briefly, and cook in the vegetable broth for about 20-30 minutes. Then puree. Heat the oil and sauté the finely chopped onion until golden brown. Season the soup with salt, pepper, thyme, and marjoram. Stir the onion and soy cream into the soup. Sprinkle the parsley over 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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