Potato Soup with Mascarpone
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 ¼ celeriac
- 2 carrot (s)
- 1 leek
- some butter
- 400 g potato (s)
- 1 liter broth
- 1 bay leaves
- some thyme
- 1 packet frozen basil or bunch fresh basil
- 100 g mascarpone
Print Recipe
Pin Recipe Instructions
- Finely dice all the vegetables, sauté the celery, carrots and leeks in the butter, remove 4 tablespoons and set aside. Add the potatoes with the stock, the bay leaf and the thyme to the vegetables and continue cooking for 10 minutes. Add the basil, then puree half of the soup, combine again and refine with the mascarpone. Season with salt and pepper and serve sprinkled with the retained vegetables.
- Depending on your taste, sausages or crabs also go well with it.
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