Summary

Ingredients

• 1 ½ kg potato (s)
• 1 bunch soup greens
• 2 carrot (s)
• 2 teaspoons honey
• 4 cl whiskey (Scotch single malt)
• 1 ½ liter vegetable stock
• 1 cup cream
• 1 tablespoon curry powder
• salt and pepper
• sugar
• possibly chili powder

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Instructions

1. Peel the potatoes and cut into small cubes. Wash the soup greens and the two additional carrots and also cut them into small pieces.
2. Heat some oil in a large saucepan and sweat the soup greens with the carrots in it. When the vegetables start to take on color, add the honey and let it caramelize a little.
3. Then deglaze with the scotch (do not use a smoky one). Add the potatoes and let them sweat for a moment. Then add the vegetable stock. It should be enough that everything is covered.
4. I now always add roughly crushed pepper in a spice ball, which I remove again later. If you don`t like that, you can season it later with ground pepper.
5. Let everything cook on low heat until the potatoes are soft, puree with the hand blender and then add the cream to the beaker. Add the curry powder, stir and season with pepper, salt and a little sugar. If you want, you can now add some chili powder.
6. We like to make pancakes with it.