Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 200 g potato (s)
- 1 onion (s)
- 1 liter vegetable stock
- 150 g parmesan in one piece
- 150 g crème fraîche
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes. Peel the onion. Cut the potatoes and onion into cubes.
- Bring the stock to a boil and cook the diced vegetables over low heat for about 20 minutes with the lid closed.
- In the meantime, grate the cheese.
- Then puree the soup. Mix in the grated cheese and crème fraiche with a whisk. Briefly heat the soup again and season with salt and pepper.
- I always serve fresh baguette with it.
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