Potato Cream Soup
Prep: 25min
|
Servings: 6
|
Cook: 15min
Potato cream soup is a recipe with fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g potatoes (starchy, boiling type)
- 1 sprig marjoram
- 200 g parsley root
- 200 ml vegetable broth
- 400 ml heavy cream
- 100 ml sparkling wine
- 1 Garlic clove
- 60 g Butter
- 20 g white truffle
- Salt
- Pepper
- nutmeg
- 4 sticks grissini
- 4 thin slices beef fillet (carpaccio)
- 4 chives
Instructions
-
1.
Peel the potatoes and cook in salted water with marjoram for about 20 minutes. Remove the marjoram, drain the water, and press the potatoes through a masher. Add pressed garlic, pour in vegetable broth, and stir.
-
2.
Add cream, sparkling wine, and butter; bring to a boil. Just before serving grate truffle into the soup and season with salt, pepper, and nutmeg. Ladle into bowls. Wrap grissini around thin slices of beef fillet, secure with chives, place on top of the bowls, and serve hot.
