Creamy Potato Soup with Pretzels Croutons
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the soup
- 150 grams starchy potatoes
- 250 grams potatoes
- 100 grams carrots
- 100 grams Celery root
- 1 onion
- 2 Tbsps butter
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- Nutmeg (freshly grated)
Preparation steps
1.
Peel potatoes, carrots, celery root, and onion. Cut vegetables into small cubes.
2.
In a pot, cook onions in melted butter until translucent. Add remaining vegetables and sauté briefly. Deglaze with wine and add broth. Season with salt and pepper and simmer about 20 minutes over medium heat. Puree soup, stir in cream, bring to a boil and season with nutmeg. If necessary, thin with additional broth.
3.
Cut pretzel into small slices. In a hot pan, fry pretzel slices in melted butter until golden-brown. Remove from pan and drain on paper towels.
4.
Rinse, trim and cut scallions crosswise into thin rings.
5.
Ladle soup into bowls and serve sprinkled with the pretzel croutons and scallions.
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