Tyrolean Potato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potato (s), floury boilin
- 2 carrot (s)
- 2 onions)
- 3 tablespoon oil
- 350 ml vegetable stock
- 200 ml whipped cream
- 2 slices toast
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots and onions and cut into cubes. Sweat the vegetables in a saucepan with a tablespoon of oil, then add the stock and cook for about 20 minutes.
- Chop the vegetables with a potato masher, pour in 100 ml of cream and bring to the boil. Then season everything with salt and pepper.
- Cut the toast into cubes and fry in a pan with 2 tablespoons of oil until golden brown. Then season it with salt and pepper.
- Whip the rest of the cream a little. Divide the soup on plates, pour the cream on top and sprinkle with the toast cubes.
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