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Cream of potato soup,
Kartoffelnsuppe

Potato soup, Kartoffelnsuppe

My neighbors often prepare a wonderful potato soup that I have had the opportunity to try several times.

After tasting it thoroughly and after observing and writing down every detail of the preparation, I decided to replicate it in my kitchen, perhaps with a few small modifications.

In my opinion, it came very good and appetizing.

For those wishing to replicate it at home, here are the ingredients and all the preparation steps.

A small note: like many vegetable creams and soups, it is a very recipe Democratic; therefore, as long as there are sufficient potatoes, all the other ingredients can be increased, decreased or modified according to one's own taste and that of the guests.

After all, I did it too!

And now, starting as always from the ingredients, let's start cooking!

Ingredients, for four portions:

extra virgin olive oil

TS.

2

large onion

pc.

1

large carrot

pc.

1

vegetable soup

Ad lib.

potatoes

g.

700

fresh ginger

ct.

1

Chili pepper

pc.

1

leek

pc.

½

celery

pc.

½

laurel

leaves

2

marjoram

ct.

2

salt and pepper

q.s.

parsley

q.s.

greek yogurt

q.s.

Preparation:

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Peel the potatoes, wash them, cut them into small cubes and set them aside in acidulated water with a little lemon juice.

Coarsely chop onion, carrots, celery and leek.

Chop up the ginger.

Brown the onion in a little oil (for those who prefer it, butter) for a couple of minutes, then add the carrot.

Make wither well taking care not to let it absolutely burn or darken

Deglaze with broth and bring to a boil.

Add the potatoes, ginger, freshly chopped red pepper and mix.

 Complete with celery, leek and two bay leaves.

Close with the lid and simmer on low heat for about three quarters of an hour until the potatoes have softened.

Pour everything into the large hole vegetable mill (if you are in a hurry, use the immersion blender as well: but the result will not be like this creamy!)

Put back in the pot and add salt and pepper to taste with the marjoram (if you don't like it, leave it out or use an idea of ​​oregano).

Serve hot by decorating with parsley and completing each dish with a CT. abundant of Greek yogurt.

Buon appetito!

We usually serve it in a bowl with small pieces of frankfurters ...

.. or sometimes in the soup plates leaving the whole frankfurters.

ADVICES AND NOTES:

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