Potato Soup with Celery, Sage and Thyme
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 400 grams Celery root
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 generous pinch Curry powder
- 800 milliliters Chicken broth (or vegetable broth)
- 5 sprigs thyme
- 1 sprig Sage
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- Nutmeg (freshly grated)
Preparation steps
Peel potatoes, celery, onion and garlic. Cut potatoes and celery into about 1 cm (approximately 1/2 inch) cubes, finely chop onion and garlic. Heat oil in a pan, fry onion and garlic until translucent and add curry. Add remaining vegetables to the pan and add broth. Pluck herb leaves from stems, reserve some sage leaves for garnish and chop the remainder. Add sage to the soup with salt and pepper and let simmer for about 15 minutes. Remove about 1/3 of vegetables from the soup and puree remaining soup with an immersion blender. Add vegetables back to the soup, add cream, bring to a boil and let simmer. Add broth if needed and season with salt, pepper and nutmeg. To serve, arrange soup in bowls and garnish with sage.
Serve if desired with cheese-baguette slices.
