Potato Soup with Smoked Fish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- Ingredients
- 150 grams Leeks
- 400 grams predominantly waxy potatoes
- 100 grams Celery root
- 100 grams Parsnips
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 150 grams Smoked fish (your choice)
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Cut the leeks lengthwise, thoroughly rinse, trim and cut into thin rings. Peel the potatoes, celery and parsley root, rinse and cut into small, bite-sized pieces.
2.
Peel the onion and garlic, chop finely and sweat until translucent in a pan with melted butter. Put in the vegetables, sauté briefly and pour in the broth. Season with salt and pepper, and simmer for about 15 minutes over medium heat.
3.
Take half of the diced vegetables from the soup, puree the soup and put the diced vegetables back in. Separate the fish into pieces, put in the soup, leave to soak for about 5 minutes, season to taste and serve garnished with parsley.
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