Soup from Blue St. Gallen Potato
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- some butter
- 3 onion (s), roughly chopped
- 150 g leek, rouhly chopped
- 150 g celeriac, rouhly chopped
- 2 cloves garlic, roughly chopped
- 2 ½ dl white wine
- 2 dl sweet cream
- 1 ¼ liter broth, (beef)
- 500 g potato (s) Blaue St. Galler, peeled, sliced
- a bit salt
- some black pepper from the mill
- some marjoram
- 8 slices bacon
- some butter
Print Recipe
Pin Recipe Instructions
- Sauté the onions, leek, celery and garlic in the butter, deglaze with the wine and top up with the stock.
- Add the potatoes (retain 8 slices), season and simmer gently over medium heat for about half an hour until the potatoes are soft.
- Puree with the (stick) mixer, add the cream, season to taste and let simmer again for a quarter of an hour.
- Meanwhile cut the bacon slices into thirds and fry them with the potato slices in the butter until crispy.
- Serve the soup in plates / cups and add bacon and potato slices as a decoration.
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