in

Potato Soup with Asian Touch

5 from 4 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 94 kcal

Ingredients
 

for the soup

  • 1 kg Potatoes - peeled, cut into cubes
  • 2 Carrots - peeled, cut into cubes
  • 2 tbsp Oil
  • 2 Solo garlic chopped
  • 1 Apple Boskoop - peeled, cut into cubes
  • 1 tsp Curry powder (Indian)
  • 2 tbsp Cane sugar
  • 1 tbsp Dried marjoram
  • 200 ml Creamy coconut milk
  • 1,25 liter Vegetable broth
  • Salt
  • Ground white pepper

Skewers & decoration

  • 12 Bacon slices
  • 12 Wooden skewers
  • 3 Onions - cut into rings
  • 2 tbsp Flour
  • 2 tbsp Marjoram fresh
  • 1 tbsp Oil

Instructions
 

for the soup

  • Heat 2 tablespoons of oil in a large saucepan, sauté potatoes, carrots, garlic and apple in it. Pour the curry over it and sweat it. Sprinkle cane sugar over it, marjoram and deglaze everything with coconut milk and vegetable stock. Bring to the boil and simmer covered for 20 minutes
  • In the meantime, put the flour in a bowl that has a matching lid. Add onion rings and shake the lid on top. This way the flour sticks to the onions and there is less leftover flour to dispose of
  • Place the bacon in a wave-like shape on the wooden skewers and fry it in a non-fat frying pan until crispy. Pour 1 tablespoon of oil into the frying fat, add onion rings and fry until golden brown.
  • Now puree the soup with the hand blender, season well with salt and pepper and arrange on plates or soup bowls with the skewers, onion rings and marjoram

Nutrition

Serving: 100gCalories: 94kcalCarbohydrates: 7.3gProtein: 0.8gFat: 6.9g
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Written by John Myers

Professional Chef with 25 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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