Nuremberg Potato Soup with Onion Rings and Bread

Ingredients

• 2 large potatoes
• 0.5 celery root
• 1 stalk leek
• 1.5 l vegetable broth (or meat broth)
• 2 large onions
• 2 tbsp clarified butter
• 4 slices whole‑grain rye bread
• 2 tbsp lemon juice
• 2 tbsp crème fraîche
• Salt
• freshly ground pepper

Instructions

1. 1.

   Peel, wash, and dice the potatoes and celery root. Clean the leek, cut it lengthwise, wash, and finely chop the green parts.

2. 2.

   Bring the prepared vegetables to a boil with the broth, cover, and simmer gently for about 20 minutes. Add lemon juice and crème fraîche, then puree the soup. Season with salt and pepper.

3. 3.

   Meanwhile, peel the onion, slice into thin rings, and fry them in hot clarified butter over low heat until golden yellow. Toast the bread, cut it in half, and place on preheated soup bowls.

4. 4.

   Serve by pouring the soup over the toasted bread and sprinkling with the fried onion rings.