Spicy Potato Soup
4 servings
50 minutes
If you like the vichyssoise style, I recommend trying this recipe. It adds an impressive number of spices to the leeks and potatoes: horseradish, marjoram, cloves and bay leaf. Which turns the soup into an ideal autumn dish - hearty and warming from the inside.
Calories423.7kcal
Proteins6grams
Fats29.9grams
Carbohydrates35.2grams
Butter
40
g
Garlic
3
clove
Onion
1
head
Leek
0.5
stem
Potato
500
g
Vegetable broth
500
ml
Whipping cream 33%
250
ml
Celeriac
50
g
Horseradish
30
g
Marjoram
1.5
tsp
Cloves
2
pc
Bay leaf
2
pc
Nutmeg
to taste
Salt
to taste
Ground black pepper
to taste
Chives
10
g
1
In a large saucepan, melt the butter, add crushed garlic and chopped onion and leek, stir and sauté for three minutes.
- Butter: 40 g
- Garlic: 3 cloves
- Onion: 1 head
- Leek: 0.5 stem
2
Add diced potatoes (2.5 cm), broth, cream, chopped celery root, grated horseradish, marjoram, cloves, and bay leaf. Bring to a boil and cook for about half an hour until the potatoes are tender.
- Potato: 500 g
- Vegetable broth: 500 ml
- Whipping cream 33%: 250 ml
- Celeriac: 50 g
- Horseradish: 30 g
- Marjoram: 1.5 teaspoon
- Cloves: 2 pieces
- Bay leaf: 2 pieces
3
Blend until smooth with an immersion blender, add ground nutmeg, salt, and pepper.
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Pour into plates and sprinkle each serving with chopped chives.
- Chives: 10 g
