Vegetable Soup and Potato Cakes

Ingredients

• 2 carrots
• 8 mini potatoes
• 2 yellow zucchini
• 2 Celery stalks
• 4 tomatoes
• 1 vegetable onion
• 1 Garlic clove
• 1 Tbsp clarified butter
• 1.5 l meat broth
• Salt
• freshly ground pepper
• 2 cans white beans (400 g each)
• 800 g starchy potatoes
• 2 Eggs
• 100 g flour
• freshly ground pepper (from the mill)
• freshly grated nutmeg
• 3 tbsp vegetable oil for frying

Instructions

1. 1.

   Wash the vegetables. Peel and slice the carrots into thin rounds. Clean the mini potatoes. Slice the zucchini into thick rounds and cut the celery stalks into rings. Halve, core, and dice the tomatoes. Peel and finely chop the onion and garlic. Heat the clarified butter in a pot and sauté the onion and garlic until translucent.

2. 2.

   Add all vegetables except the tomato cubes, stirring for 3-4 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer gently for 20‑25 minutes. Meanwhile, drain the beans, rinse them thoroughly under running water, and let them drain again before adding them with the tomato cubes to the soup.

3. 3.

   Let the soup simmer another 2‑3 minutes, then season with salt and plenty of pepper. Wash, peel, and grate the potatoes finely; place them in a sieve and let them drain. Reserve the liquid and let it sit for a few minutes until the starch settles. Mix the settled starch back into the grated potatoes. Stir in the eggs and flour, seasoning with salt, pepper, and nutmeg.

4. 4.

   Heat some oil in a pan and drop spoonfuls of the potato mixture into the hot fat; flatten slightly with a ladle and fry both sides until golden brown. Add more oil if needed. Remove the cakes, let them drain on kitchen paper, and serve alongside the warmed soup in small bowls.