Cream Of Potato Soup with Parmesan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic
- 750 g potato (s), floury boilin
- 2 parsley root (s)
- 2 tablespoon butter
- 1 liter vegetable stock
- 100 g crème fraîche
- 50 g parmesan cheese
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and garlic. Peel, wash and roughly cut the potatoes and parsley roots.
- Melt the butter in a large saucepan, sweat the onion and garlic in it over a mild heat until translucent. Add the potatoes and parsley roots and sauté briefly. Then add the vegetable stock.
- Bring to the boil in a closed saucepan and cook for 20 minutes over a mild heat. Puree everything with the blender. Add the crème fraîche and parmesan and stir in. Briefly bring the soup to the boil. Season with salt, pepper and nutmeg.
- Divide the soup into plates or cups, sprinkle with a little nutmeg or chives. This goes well with garlic baguette or toast with fried bacon!
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