Potato Basil Soup with Mini Tomato-Mozzarella Skewers
A fresh potato basil soup featuring mini tomato-mozzarella skewers, a delightful dish from the fruit-vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 600 g waxy potatoes
- 1 leek
- 1 Garlic clove
- 2 tbsp butter
- 900 ml vegetable broth
- 1 bunch Basil
- 100 ml heavy cream
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 12 small mozzarella balls
- 12 Cherry tomatoes
- olive oil (for drizzling)
Instructions
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1.
Peel, wash, and dice the potatoes. Slice the leek lengthwise, rinse, trim, and cut into thin rings. Peel and finely chop the garlic; sauté in a pot with melted butter until translucent. Add the leek and potatoes, cook briefly, then pour in the broth and simmer on medium heat for 15-20 minutes.
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2.
Wash the basil, shake dry, pluck leaves (reserve some for garnish), and blend with the cream to make a smooth sauce.
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3.
Puree the soup, stir in the basil‑cream mixture, and season with salt, pepper, and a pinch of nutmeg.
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4.
Drain the mozzarella and rinse the cherry tomatoes. Alternate threading them onto wooden skewers.
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5.
Serve the soup poured into cups, place the skewers on top, season with additional pepper and salt, drizzle with olive oil if desired, and garnish with the remaining basil leaves.
