Creamy Potato Soup with Marjoram

Ingredients

• 1 onion
• 1 Carrot
• 1 celery root (about 100 g)
• 1 parsley root
• 1 Garlic clove
• 600 g potatoes (starchy, cooking type)
• butter
• 900 ml vegetable stock
• 4 sprigs fresh marjoram
• 4 slices Whole grain toast
• 100 ml heavy cream
• 2 Spring Onions
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 sprigs marjoram

Instructions

1. 1.

   Peel and finely dice the onion, carrot, celery root, and parsley root; peel and finely chop the garlic. Peel the potatoes and cut them into small pieces. Melt 1 tablespoon butter in a pot over medium heat and sauté the root vegetables, add the garlic and continue sautéing. Then add the potatoes and vegetable stock. Bring the soup to a boil. Reduce the heat, add one sprig of marjoram, cover, and simmer gently for about 20-25 minutes.

2. 2.

   Wash, trim, and slice the spring onions (including the green parts) into thin rings. Dice the whole grain toast into small cubes. Heat 2 tablespoons butter in a pan and brown the bread cubes until golden brown, stirring frequently to prevent burning on one side.

3. 3.

   Remove the marjoram from the soup. Take two ladlefuls of soup aside; mash the vegetables in the remaining broth and pour the reserved soup back in. Stir in the heavy cream, reheat without boiling. Season with salt, pepper, and nutmeg. Add the spring onions and some marjoram leaves. Let it rest briefly, then serve the soup in bowls, garnish with marjoram, and serve immediately. Offer the croutons separately.