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Ingredients
Potato Soup with Dried Plums
- For the soup
- 150 grams Parsnips
- 150 grams starchy potatoes
- 1 Red onion
- 75 grams dried Plum
- 2 Tbsps sunflower oil
- 1 tsp powdered sugar
- 600 milliliters Vegetable broth
- 1 generous pinch cinnamon
- salt
- freshly ground peppers
- 100 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Crème fraiche
- also
- 2 centiliters Plum brandy
- Shoestring potato fries (if desired)
- parsley
- cinnamon
Peel and rinse parsley root and potatoes. Peel onion. Chop parsley root, potatoes, onion and dried plums.
In a pan, fry chopped vegetables in hot oil, 1-2 minutes. Sprinkle with powdered sugar and cook, stirring, until slightly caramelized. Add vegetable broth and season with cinnamon, salt and pepper. Simmer over medium heat, about 20 minutes.
Puree soup until smooth, strain through a sieve if desired, and bring to a boil again briefly. If soup is too thick, thin with a little broth. If soup is too thin, simmer until reduced to desired consistency. Stir in cream and the crème fraîche and season to taste. Whisk soup briefly until frothy, pour into cups and drizzle with a little plum brandy. Garnish with shoestring potatoes if desired and sprinkle with parsley and cinnamon.