Potato and garlic soup with sorrel pesto
6 servings
30 minutes
The soup vaguely resembles vichyssoise - the same potatoes and leeks are fried, then boiled in broth and mashed until pureed. Only this time, garlic, Madeira and onion are literally involved - they give the soup a pleasant spiciness. And there is much less leek in the soup than potatoes, so it turns out to be somewhat more substantial than the delicate vichyssoise. Sorrel pesto is a pleasant, but optional option.
1
Cut the potatoes into small cubes and fry them in a mixture of olive and butter (50 g of each).
- New potatoes: 1 kg
- Olive oil: 150 ml
- Butter: 50 g
2
Add finely chopped leek and sauté for about five minutes. Then add minced garlic and cook for another minute. Pour in Madeira and cognac, add sugar and simmer for two minutes, then add broth and cook for another fifteen to twenty minutes.
- Leek: 2 stems
- Garlic: 4 cloves
- Cognac: 200 ml
- Madeira: 200 ml
- Brown sugar: 20 g
- Chicken broth: 1.5 l
3
Slice the shallots into thin half-rings, place on a baking sheet, drizzle with oil, and bake in a preheated oven at 180 degrees for fifteen minutes to turn the onion into chips.
- Shallots: 4 heads
4
For pesto sauce, blend olive oil, sorrel, mint, nuts, and parmesan.
- Olive oil: 150 ml
- Sorrel: 300 g
- Fresh mint: to taste
- Pine nuts: 20 g
- Parmesan cheese: 30 g
5
Turn the soup into a thick puree. Serve with onion chips and pesto.
- Salt: to taste
- Ground black pepper: to taste