Purple Potato Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 500 grams purple potatoes
- 2 Parsnips
- 2 red onions
- 3 Tbsps olive oil
- 800 milliliters Chicken broth
- salt
- freshly ground peppers
- 100 grams Bresaola (in slices)
- 100 milliliters Whipped cream
- 40 grams chopped Hazelnuts
Preparation steps
1.
Peel the potatoes, parsnips and red onions and dice. Heat the olive oil in a large saucepan, sauté the onions until soft. Add potatoes and parsnips, cook for 1 minute. Deglaze with the broth. Bring to a boil and cook for 30 minutes. Season with salt and pepper.
2.
Meanwhile, finely chop the meat slices. Puree the soup (to taste through a fine strainer or sieve), add cream (up to 4 tablespoons) and bring to boil again. Add broth as needed or let reduce until desired consistency. Taste the soup to check it is not too salty and distribute in bowls. Dollop with the rest of cream, distribute meat on top and serve garnished with hazelnuts.
