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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve with a baguette.
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