Potato Cream Soup with Pretzel Croutons
Creamy potato soup with pretzel croutons is a recipe featuring fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g waxy potatoes
- 100 g knollensellerie (celery root)
- 100 g parsley root
- 1 onion
- 1 Garlic clove
- 5 tbsp butter
- 800 ml vegetable broth
- Salt
- Pepper (freshly ground)
- 2 pretzels (from the day before)
- 2 Spring Onions
- 100 ml heavy cream
Instructions
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1.
Peel, wash, and dice the potatoes, celery root, and parsley root. Peel and finely chop the onion and garlic; sauté in a hot pot with 2 tbsp melted butter until translucent. Add the vegetable cubes, briefly cook, then pour in the broth. Season with salt and pepper, and simmer over medium heat for about 20 minutes.
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2.
Meanwhile, slice the pretzels into thin strips and fry them in a hot pan with 3 tbsp melted butter until golden brown. Remove and drain on kitchen paper.
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3.
Rinse, trim, and cut the spring onions into fine rings.
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4.
Puree the soup with an immersion blender, stir in the cream, bring to a boil again, taste, and ladle into bowls. Sprinkle with pretzel croutons and spring onion rings before serving.
