Creamy Potato Soup with Crispy Vegetable Strips
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- 300 grams Parsnips
- 400 milliliters vegetable oil
- salt
- 1 onion
- ½ stalk Leeks
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Peel 1 potato and 1 parsnip and cut lengthwise with a vegetable peeler into thin strips. Rinse well and pat dry. Heat the oil in a pot to 170 ° C (approximately 340 ° F) and fry sliced vegetables in portions until golden brown. Remove, drain on paper towels and sprinkle with salt.
2.
For the soup, peel and dice the onion, remaining potatoes and parsnips. Rinse leek and cut into thin rings. In a saucepan, melt the butter and cook onion until translucent. Add diced vegetables and leek. Sauté briefly and add broth. Simmer about 20 minutes over medium heat and then add cream. Bring to a boil again and cool slightly. Puree with immersion blender. Season with salt, pepper and nutmeg. Pour the soup into bowls and serve garnished with vegetable chips.
