Creamy potato soup
Cream of potatoes a first course very easy to prepare, delicate but delicious and perfect for colder days like these. Lately it's really colder in Montreal, autumn has arrived, and we all want dishes that warm the body but also the heart and this potato soup is really ideal. Adults as well as all children, love soups and even velvety I thought I would try to prepare the cream of potatoes hoping to eat it. Do you like potato soup? Have you ever tried to prepare it with some crouton baked bread with oil, salt and oregano? Try it and I assure you that you will not regret it! Ah... And now... Well, fasten your apron...!
Ingredients
700 ml Water500 g Potatoes1 tablespoon nut of vegetable broth1 sprig Rosemary1 clove GarlicExtra virgin olive oil
Preparation
Peel the potatoes and cut them into cubes. Put in a saucepan two or three tablespoons of extra virgin olive oil, a clove of garlic cut in half and deprived of the central core and a sprig of rosemary well tied with kitchen string. Sauté and heat for a few minutes then add the potato cubes. Cook the potato cubes for about 5 minutes then add all the water and a tablespoon of vegetable cube. Stir, lower the heat, cover with a lid and cook over low heat for about 25 minutes. When the potatoes are completely cooked, remove the sprig of rosemary and remove the pot from the heat. Blend all the potatoes with an immersion blender together with the cooking liquid until a homogeneous cream is obtained. Pour the potato soup into the plates or in a tureen and finish with a round of extra virgin olive oil and if you want a little bit of ground pepper.
NoteYou can also sauté with an onion or shallots instead of a clove of garlic. Remember to tie the rosemary otherwise it will be lost in cooking inside the soup.
Cream of potatoes a first course very easy to prepare, delicate but delicious and perfect for colder days like these. Lately it's really colder in Montreal, autumn has arrived, and we all want dishes that warm the body but also the heart and this potato soup is really ideal. Adults as well as all children, love soups and even velvety I thought I would try to prepare the cream of potatoes hoping to eat it. Do you like potato soup? Have you ever tried to prepare it with some crouton baked bread with oil, salt and oregano? Try it and I assure you that you will not regret it! Ah... And now... Well, fasten your apron...!
Ingredients
700 ml Water
500 g Potatoes
1 tablespoon nut of vegetable broth
1 sprig Rosemary
1 clove Garlic
Extra virgin olive oil
Preparation
Peel the potatoes and cut them into cubes. Put in a saucepan two or three tablespoons of extra virgin olive oil, a clove of garlic cut in half and deprived of the central core and a sprig of rosemary well tied with kitchen string. Sauté and heat for a few minutes then add the potato cubes. Cook the potato cubes for about 5 minutes then add all the water and a tablespoon of vegetable cube. Stir, lower the heat, cover with a lid and cook over low heat for about 25 minutes. When the potatoes are completely cooked, remove the sprig of rosemary and remove the pot from the heat. Blend all the potatoes with an immersion blender together with the cooking liquid until a homogeneous cream is obtained. Pour the potato soup into the plates or in a tureen and finish with a round of extra virgin olive oil and if you want a little bit of ground pepper.
Note
You can also sauté with an onion or shallots instead of a clove of garlic. Remember to tie the rosemary otherwise it will be lost in cooking inside the soup.
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