Potato soup with cream Recipe
Recipe Ingredients for Potato soup with cream
| Amount | Ingredient |
|---|---|
| 3rd thick floury potatoes | 1st Onion |
| 30 grams | Butter |
| 1 X | From the white leek |
| L 1 | Water or chicken broth |
| 200 ml | White wine |
| 100 ml | cold cream (for whipping) |
| 1 pinch | Salt |
| 1 pinch | Pepper |
| 1 pinch | Nutmeg |
Potato soup with cream Recipe Directions
Potatoes, onion and leek Peel, wash and chop finely. Sauté the onions and leeks in butter. Add the potatoes, as well as water, salt and white wine. Let simmer until everything is tender. Puree in blender. Strain through a fine sieve and pour back into the pot.
The soup is too thick, add some hot chicken broth, and finally a good shot (100 ml) champagne or sparkling wine, which gives the soup a special flavor.
So it never gets too thin, do not immediately add all the liquid, but only at the end, if necessary. Season with salt and pepper as desired. In a cold bowl beat the cream and semi-stiff with salt, lemon juice (few drops) and freshly grated nutmeg spice and flavor.
Pour the soup into warmed soup bowls and drizzle a tablespoon of whipped cream on top and garnish with grated Parmesan.
