Salzburg-Style Potato Soup
Ingredients
- For the soup
- 500 grams floury potatoes
- 2 carrots
- 1 onion
- 1 tsp olive oil
- dried marjoram
- 1 bay leaf
- salt
- freshly ground peppers
- grated ginger
- In addition
- 250 grams mixed Mushrooms (such as chanterelles, rotkappen)
- 100 grams Pancetta
- 2 Tbsps butter
- 4 thin slices Black bread
- For garnish
- 200 milliliters Whipped cream (min. 30% fat content)
- fresh Lovage (for garnishing)
Preparation steps
Rinse potatoes and carrots, peel and dice. Peel onion and cut into cubes. Heat olive oil in a large saucepan, add vegetables and a pinch of marjoram and sauté.
Add vegetable broth and bay leaf and simmer until vegetables are al dente, 15-20 minutes. Remove 1/3 of the vegetables and bay leaf and set aside. Cook remaining vegetables until soft and puree. Season with salt, pepper and grated ginger.
Clean mushrooms with a damp kitchen towel. Cut into strips or cubes. Cut pancetta into cubes. Cook pancetta in a dry hot pan until crispy, remove and drain on paper towels.
Heat butter in a pan and sauté mushrooms for about 3 minutes (depending on size of mushrooms). Remove mushrooms. Toast black bread in the same pan until crispy and drain on paper towels. Add cream to soup and puree briefly with an immersion blender.
Add remaining vegetables to soup and heat through. Pour soup into bowls and add mushrooms and pancetta. Garnish with lovage leaves and serve with toasted slices of bread.
