Creamy potato soup "Thick Bertha"
Easy to cook, very tasty and warming...just the thing for cool fall weather!
Servings 4
INGREDIENTS
- 800 g potato
- 200 g carrots
- 700 g water
- 1 cup of crème fraiche
- 1 onion
- 70 g leek
- 100 g celery
- 2 stock cubes
- 1 tbsp olive oil
- a little iodized salt, nutmeg, pepper
- some fresh parsley
- Mettenden if necessary
INSTRUCTIONS
Put the potatoes, carrots, celery, leek (in pieces) and the water into the mixing bowl with the stock cubes and cook for 25 minutes/ 100°C/speed setting 1. At the end of the cooking time, puree briefly (approx. 2 sec.) on turbo. Season to taste with crème fraîche, salt, pepper and nutmeg. At the very end, stir in 1 tbsp olive oil to refine. Garnish with 1 tbsp crème fraiche, place the previously warmed butcher's ends in pieces on top and garnish with a little parsley.
