Salzburg-Style Potato Soup

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Salzburg-Style Potato Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
For the soup
500 grams floury potatoes
2 carrots
1 onion
1 teaspoon 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 tablespoons butter
4 thin slices Black bread
For garnish
200 milliliters Whipped cream (min. 30% fat content)
fresh Lovage (for garnishing)
How healthy are the main ingredients?
potatocarrotonionolive oilmarjoramsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.