Potato Cream Soup
A creamy potato soup recipe featuring fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g starchy potatoes
- 80 g celery root
- 80 g parsley root
- 1 Shallot
- 1 Garlic clove
- 5 tbsp butter
- 600 ml Vegetable Broth
- Salt
- Pepper (freshly ground)
- 1 tbsp curry powder
- a pinch cumin
- a pinch hot paprika
- 250 ml milk
Instructions
-
1.
Peel, wash and dice the potatoes, celery root, and parsley root. Peel and finely chop the shallot and garlic; sauté in a hot pot with 2 tbsp melted butter until translucent. Add the vegetable cubes, cook briefly, then pour in the broth. Season with salt and pepper and simmer over medium heat for about 20 minutes.
-
2.
Puree the mixture finely and add more broth if desired to reach the preferred consistency. Incorporate the spices and adjust seasoning.
-
3.
Heat the milk and froth it into a creamy foam. Spoon the soup into small glasses, top each with a spoonful of milk foam, dust lightly with paprika, and serve with assorted toasted breads as desired.
