Creamy potato soup “Big Bertha”
Easy to cook, very tasty and warming...just the thing for cool autumn weather!
Servings 4
INGREDIENTS
- 800g potato
- 200g carrots
- 700g water
- 1 cup of crème fraîche
- 1 onion
- 70 g leek
- 100g celery
- 2 bouillon cubes
- 1 tbsp olive oil
- some iodized salt, nutmeg, pepper
- some fresh parsley
- If applicable. Mettenden
INSTRUCTIONS
Put the potatoes, carrots, celery, leek (in pieces) and the water with the stock cubes in the mixing bowl and cook for 25 mins/100°C/speed 1. After the end of the cooking time, puree briefly (approx. 2 seconds) on Turbo. Season with creme fraiche, salt, pepper and nutmeg. At the very end, stir in 1 tablespoon of olive oil to refine. Decorate with 1 tbsp of crème fraîche, place the previously warmed Metttenenden in pieces and refine with a little parsley.
