Purple Potato Soup

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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
How healthy are the main ingredients?
potatoWhipped creamolive oilParsniponionsalt

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.