Allgäu Potato Soup À La Naddel

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 onion (s)
  • 2 cloves garlic
  • 400 g potato (s)
  • White wine
  • 500 ml vegetable stock
  • 2 carrot (s)
  • 1 leek
  • 100 g processed cheese
  • salt and pepper
  • 1 teaspoon marjoram
  • 0.5 ½ cup herbs, mixed
  • Cayenne pepper
  • nutmeg
Allgäu Potato Soup À La Naddel
Allgäu Potato Soup À La Naddel

Instructions

  1. Finely chop the onion. Crush garlic cloves and grate with 1/2 teaspoon salt to make a paste. Sweat in the fat until translucent. Cut the potatoes into fine cubes and sweat them briefly. Deglaze with a good dash of white wine and fill up with the broth. Simmer over medium heat for 15-20 minutes.
  2. Puree the soup and reheat. Add the carrots cut into cubes and the cleaned and cut leek, simmer for another 6 - 8 minutes. Stir processed cheese into the soup. Season to taste with salt, pepper, cayenne pepper, nutmeg, marjoram and the mixed herbs.
  3. Serve with a baguette.

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