— No Results

    Kartoffelrahmsuppe (Spiced Potato Soup)

    Ingredients

    • 4 tbsp. unsalted butter
    • 3 cloves garlic, peeled and crushed
    • 1 small yellow onion, finely chopped
    • ½ leek, white and light green parts only, cut into 1″ slices
    • 1 ¼ lb. Yukon gold potatoes, peeled and cut into 2″ chunks
    • 2⅔ cups chicken or vegetable stock
    • 1 ¼ cups heavy cream
    • ¼ celery root, finely chopped
    • 2 tbsp. finely grated fresh or prepared horseradish
    • 1 ½ tsp. finely chopped marjoram
    • 2 whole cloves
    • 2 bay leaves
    • Freshly grated nutmeg, to taste
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tbsp. finely chopped chives
    • Caramelized onions, for garnish

    Info

    • Prep: -
    • Cook: -
    • Serves: 4
    • Source
    stars  from 0 votes

    Directions

    1. Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes.
    2. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes.
    3. Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy.
    4. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.
    , , , , , , ,
    recipes/soups/kartoffelrahmsuppe_spiced_potato_soup.txt · Last modified: 2024/01/07 13:33 (external edit)