Balsamic Vinegar Potato Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 1 onion (s)
- 2 stalks celery
- 750 ml broth
- 100 ml whipped cream
- 3 spring onion (s)
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar, dark
- salt and pepper
- nutmeg
- sugar
Print Recipe
Pin Recipe Instructions
- Clean and dice the potatoes, onions and celery. Sauté in 3 tablespoons of olive oil and pour the broth on top (preferably a nice, strong broth). Cook in a closed saucepan over medium heat for 15 minutes.
- Puree the soup finely. Add the whipped cream and bring to the boil. Season with salt, pepper and nutmeg. Season with balsamic vinegar. I recommend a little sugar to round off the taste.
- Clean the spring onions and cut into pieces approx. 2 cm long. Fry in hot olive oil and add to the soup.
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