Cream Of Potato Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury boilin (potatoes)
- 1 onion (s)
- 100 g bacon (breakfast bacon)
- 2 tablespoon olive oil
- 1 teaspoon caraway seeds
- 125 ml white wine
- 1 liter vegetable stock
- 250 ml whipped cream (cream)
- 2 tablespoon marjoram, dried
- 2 tablespoon vinegar (sherry vinegar)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and the onion, cut into cubes, cut the bacon into cubes of the same size.
- Sweat everything in a large saucepan with olive oil over moderate heat. Add the caraway seeds, deglaze with white wine and pour on the vegetable stock. Let the soup simmer for 15 minutes. Take a ladle of the bacon and potato mixture out of the soup and keep it as a deposit.
- Pour the cream into the soup, season with salt, pepper, marjoram and vinegar and puree everything. Pour the filler back into the soup and reheat. Serve hot!
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