Buy all ingredients right below the recipe
Ingredients
- 500 g potatoes (floury)
- 100 g onion
- 70 g butter
- 30 ml extra virgin olive oil
- 70 ml whipping cream (min. 32%)
- 3 cloves garlic
- 1 sprig rosemary (fresh)
- 1 pinch pepper (black, ground)
- 1 pinch table salt
- 1 Kaiser roll (for croutons)
- 1 spring onion (green part)
Instructions
- 1Peel the onion and chop roughly. Peel the potatoes and cut into cubes of approx. 1 x 2 cm. Cut the butter into cubes. Peel the garlic and press with the flat side of a knife. Cut the green part of the spring onion into fine rings.
- 2Heat the olive oil in a pot over medium heat. Add the onion and sauté until translucent, stirring frequently. Add the potatoes and garlic and roast briefly. Season with salt and pepper, add the rosemary needles (plucked from the sprig) and sauté everything for about 5 minutes, stirring.
- 3Pour in 1 liter of boiling water and simmer uncovered over medium heat for about 15 minutes. Then stir in the whipping cream and cook for another minute.
- 4Remove the pot from the heat, add the cold butter cubes and finely blend the soup with an immersion blender. Season with salt to taste.
- 5For the croutons, cut the Kaiser roll into cubes of approx. 0.5 cm. Melt butter in a pan over medium heat and add the rosemary sprig. Roast the bread cubes until golden brown. Season with salt and pepper and let cool.
- 6Serve the soup in bowls, sprinkle with crispy croutons and spring onion rings. For a particularly fine result, the soup can be strained through a sieve after blending.
