persons)
Soup Ingredients:
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4
thick columns
leek
-
2
Potato
-
2
home onion
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1
el
finely chopped ginger
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Rapeseed or olive oil
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salt
-
Sugar
-
2.5
to
Meat or vegetable broth
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pepper
Remove the dark outer leaves from the leeks. Cut the stems in half and wash them well. Then cut into slices. Peel the potatoes and onions and chop them into coarse pieces. Peel and chop the ginger as well. Heat the rapeseed or olive oil in a large saucepan and sauté the onions, ginger and potatoes. Add shallots and fry a little as well. Salt and some sugar. Pour into the broth and simmer for about 20 minutes, until soft. Puree the soup well using a hand mixer and season again to taste. Finally add some pepper and fresh rapeseed oil.
Potato cubes ingredients:
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5
Potato
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2
el
fresh marjoram
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Rapeseed or olive oil
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salt
-
Sugar
While the soup is cooking, peel the potatoes and cut them into small cubes. Heat the vegetable oil in a frying pan and fry the potatoes over medium heat until crispy, about 15 minutes. The pan should not be too hot, otherwise the potato cubes will darken very quickly, but do not cook. Finally, salt and light sugar. Pick the marjoram leaves and add them to the potatoes.
serve:
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plum cake
-
rosemary needles
Serve soup with mashed potatoes. If you like, you can serve a piece of plum cake with chopped rosemary needles.
additional information:
- cooking school
- Product knowledge
