February 18, 2020

Rich potato soup

I have found this recipe potato soup in the weekly magazine "Alt for damerne", issue 6/2020. I have made a few changes to the recipe, as I have replace the celeriac with parsnip, as it is easier to cut parsnips into smaller squares compared to celeriac, which is quiet big root fruit.

I also decided to increase the amount of dairy whipping cream from1 dl to 2½ dl, as the minimum portion of dairy whipping cream in Denmark is 2½ dl. So, I only used 1 dl, I would have been left 1½ dl dairy whipping cream, which most likely would have ended up in the drainage after a couple of days storage in the refrigerator.

Other suggestion could be this one on potato soup, which has a less filling texture.

Rich potato soup: - 4-6 servings
  • 1 kg potatoes -peeled and cut into smaller squares
  • 3 parsnips - peeled and cut into smaller squares
  • 2 leeks - cleaned and cut into medium slices
  • 2 onions - peeled and medium chopped
  • 2 cloves of garlic - peeled and roughly chopped
  • olive oil
  • 1½ l vegetable stock
  • 2½ dl dairy whipping cream - 30-38% fat
  1. Pour the olive oil into a large cooking pot, and heat it up
  2. Add on the chopped vegetables into large cooking pot, and let the vegetable saute in the oil without changing their colour. Saute for 8-10 minutes with regular stirring.
  3. Add in the vegetable stock, bring the soup to the boil.
  4. Let the soup boil simmer gently under the lid for 30-40 minutes.
  5. Blend the vegetables into a homogeneous mass using a hand blender.
  6. Add into the dairy whipping cream.
  7. Bring the soup to the boil.
  8. Serve and enjoy :-)

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