Violet Potato Soup

Ingredients

• 500 g purple potatoes
• 2 Parsnips
• 2 red onions
• 3 tbsp olive oil
• 800 ml chicken broth
• Salt
• Pepper (freshly ground)
• 100 g Bündner meat (sliced)
• 100 ml heavy cream
• 40 g chopped hazelnuts

Instructions

1. 1.

   Peel and dice the potatoes, parsnips, and red onions. Heat the olive oil in a large pot, sauté the onion cubes until translucent. Add the potatoes and parsnips, fry for 1 minute. Deglaze with broth. Bring to a boil and simmer for 30 minutes. Season with salt and pepper.

2. 2.

   Meanwhile finely chop the Bündner meat. Puree the soup (optionally strain through a fine sieve) and bring back to a gentle boil with the cream (up to 4 tbsp). Add more broth if needed or reduce until desired consistency. Taste and adjust seasoning, then ladle into bowls. Garnish with remaining cream, scatter the sliced Bündner meat on top, and sprinkle hazelnuts before serving.