Potato Cream Soup with Lyoner and Rapunzel Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s), floury cookin
- 100 g meat sausae, (Lyoner)
- 50 g lamb`s lettuce, (rapunzel salad)
- 2 onions)
- 2 tablespoon rapeseed oil
- 500 ml vegetable stock
- 500 ml milk
- salt
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the potatoes into pieces. Peel the onions and cut into small cubes. Also cut the Lyoner into small cubes. Clean and wash rapunzel salad, spin dry and roughly chop.
- Heat the rapeseed oil in a soup pot and sauté the onion cubes until translucent. Add the potato pieces and fry briefly. Pour in the vegetable stock and milk, stir and bring everything to a boil, covered. Then simmer on a low heat for about 20 minutes. Then puree finely and season with a little salt and some freshly grated nutmeg. Add the Lyoner cubes and heat in them.
- Arrange the Lyoner potato soup on a plate and sprinkle with the chopped rapunzel salad.
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