Potato soup recipe
Another recipe, this time it was lunch on Christmas Eve.
Potato soup (4 servings)
1 onion
80 g celery root
1 carrot
600 g potatos
800 ml vegetable stock
1 bay leaf
1 small dried chili pepper
200 g cream
2 cloves of garlic
salz
dried marjoram
ground caraway
lemon zest
pepper
nutmeg
parsley
Peel the onion, celery root and carrot and cut into small pieces. Peel the potatos and cut into quarters. Put the potatos into the vegetable stock and let simmer for 20 minutes. Add the rest of the vegetables, the bay leaf and the chili pepper. Let simmer for another 20 minutes. Remove bay leaf and chili peppers and puree the vegetables with a hand blender.
Put the cream into the soup. Cut the garlic and add with salt, marjoram, caraway and lemon zest and let simmer for 5 minutes. Remove the lemon zest and flavour with salt, pepper and nutmeg.
Serve with cut-up parsley and enjoy :)
Potato soup (4 servings)
1 onion
80 g celery root
1 carrot
600 g potatos
800 ml vegetable stock
1 bay leaf
1 small dried chili pepper
200 g cream
2 cloves of garlic
salz
dried marjoram
ground caraway
lemon zest
pepper
nutmeg
parsley
Peel the onion, celery root and carrot and cut into small pieces. Peel the potatos and cut into quarters. Put the potatos into the vegetable stock and let simmer for 20 minutes. Add the rest of the vegetables, the bay leaf and the chili pepper. Let simmer for another 20 minutes. Remove bay leaf and chili peppers and puree the vegetables with a hand blender.
Put the cream into the soup. Cut the garlic and add with salt, marjoram, caraway and lemon zest and let simmer for 5 minutes. Remove the lemon zest and flavour with salt, pepper and nutmeg.
Serve with cut-up parsley and enjoy :)