Potato Buttermilk Soup with Onions and Raisins
A creamy potato buttermilk soup featuring onions and raisins made with fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 large onions
- 350 g waxy potatoes
- 100 g Celery Root
- 4 tbsp raisins
- 2 tbsp Rapeseed oil
- 500 ml vegetable broth
- 300 ml buttermilk
- Salt
- freshly ground pepper
- freshly grated nutmeg
Instructions
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1.
Peel the onions and slice them into thin rings. Peel, wash, and dice the potatoes and celery root. Soak the raisins in lukewarm water.
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2.
Heat 1 tbsp oil in a pot and sauté the potato cubes with the celery root. Add the broth and simmer over medium heat for about 15 minutes. Remove 6 tbsp of vegetable cubes and finely puree the rest. Stir in the buttermilk and warm gently, do not boil.
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3.
Meanwhile, brown the onion rings in a hot pan with the remaining oil until golden brown. Season the soup with salt, pepper, and nutmeg; taste. Drain the raisins and add them along with the vegetable cubes and onion rings to the soup. Serve immediately.
