Potato cream soup..

...and Wiener, 24h vegetable stock, blended in potato puree (Cream, butter, marjoram egg yolk) some pan fried potato dices, bread dices and parsley. I sure had a second bowl

Find more posts tagged with

What’s for Dinner

Comments

Johan_Edstrom_5586

Oh, that looks hearty.

tshewman

This looks like a take on one of my mother's soups. Nicely done!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

i'm hungry...

Jack_Mayer_85396

Wow, Manfred that looks amazing! Did you post the recipe? I'll send you a dollar for it ... My elderly father is about to move into an assisted living facility near me and I'd love to be able to make this for him, Reply privately if you wish

Manfred_18311

Jack, make a $ 5 donation to a charity of your discretion if you wish. The recipe isn’t that difficult.

I haven’t taken any exact measurements on it; it was just floating out of my hands so let me recollect:

¾ liter Vegetable stock

600 g Potato

1 small potato

15g Butter

5g Clarified butter

35 ml Cream

5g marjoram

2 g Muscat

Salt/pepper A/N

Parsleys A/N

1-2 Wiener Wurst from your butcher

Optional: 10g Dijon mustard

Cook potatoes in salted water (medium themp.) and process them through a fine sieve, add Butter, Cream, Herbs and spices, work it all through into a puree. I always make one kilo or more and save it for different use.

Cut one potato in small dices: 10mm/10mm, give clarified butter in pan and fry them until brown. Sometimes I add caraway seeds to pan fried potatoes, it adds nicely to the flavor.

Heat up the vegetable stock and emulsify the puree with the vegetable stock. As an option you can add some Dijon mustard, mustard and potato always go well. Add the wiener shortly before serving, do not boil them otherwise they will burst the skin. Serve with fried potato dices and parsley.

Enjoy eating

Jack_Mayer_85396

Manfred, thank you!