Rich Viennese Potato Soup The Best Recipes

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Rich Viennese Potato Soup

"This is a clean soup, and may be modified by means of the use of different broth in the recipe for a distinctive taste sensation. You could make this vegetarian by the use of vegetable broth or inventory as opposed to the pork or chicken broth. If you try this, then I endorse the usage of buttermilk in location of the cream."

Ingredients :

• 7 cups plus three tablespoons red meat broth OR bird broth, divided
• 2 cups onion, sliced
• 2 half cups sliced leeks
• 1 half of teaspoons dried marjoram
• eight cups russet potatoes, peeled and cubed
• 3/four cup heavy cream
• half of teaspoon ground black pepper
• 1 pinch floor cardamom
• half of pound sparkling mushrooms, sliced
• salt and pepper to taste
• half cup chopped and precooked carrots
• 1 cup cooked and diced potatoes

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• Place 1 tablespoon oil and 2 tablespoons broth in a huge, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 mins, or till vegetables are tender.
• Add the potatoes and seven cups broth, lessen heat to low, cowl and simmer for 25 mins. Add the heavy cream, floor black pepper and cardamom. Puree the soup in small batches in a blender or meals processor.
• Place the mushrooms and the ultimate 1 tablespoon of broth in a massive skillet over medium warmness and saute until the liquid evaporates and the mushrooms are golden in shade. Season with salt and pepper to flavor. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir collectively and serve.

Notes :

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