Summary

Ingredients

• 600 g carrot (s)
• 450 g potato (s)
• 1 onion (s)
• 3 tablespoon butter
• 650 ml vegetable stock
• 1 bunch parsley, smooth
• 200 g cream
• 1 pinch (s) cayenne pepper
• salt
• pepper
• 1 small Bottle / s sparkling wine

Print Recipe Pin Recipe

Instructions

1. Peel and wash the carrots and potatoes. Dice the carrots and 250 g potatoes. Peel the onions, dice finely and sauté in 2 tablespoons of melted butter. Add the carrots and potato cubes and sauté briefly. Deglaze with the vegetable stock and season with salt and pepper. Let it simmer for about 15 minutes.
2. Finely dice the remaining potatoes and fry with 1 tablespoon butter for about 10 minutes until they are brown. Season with salt, pepper and the cayenne pepper.
3. Wash the parsley and then cut it into fine strips. Now puree the soup and add the cream. Season the soup again with salt and pepper.
4. Distribute the soup on the plates, put the fried potato cubes in the middle and add a dash of sparkling wine to the soup. Finally sprinkle the parsley on top. Serve immediately.