Old Bavarian potato soup with strips of meat cheese
easy
35 mins
35 mins
Ingredients
- 600 g Potatoes
- 1 Carrot
- 150 g Celeriac
- 1 Stalk leek (leek)
- 3 Onions
- 2 Garlic cloves
- 50 g clarified butter
- 1 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Caraway seeds
- 1 disc (100 g) Meatloaf
- 1 TABLESPOON Oil
- 150 g Fresh cream
- 7-10 Tbsp dried marjoram
- 1 piece(s) Horseradish
- 7-10 Tbsp marjoram leaves
Directions
- 1
Peel and wash the potatoes, carrot and celery and cut them into small cubes. Clean, wash and cut the leek into rings. Peel and finely dice 2 onions and garlic. Heat clarified butter in a pot and sauté the vegetables. Pour in vegetable stock and season with salt, pepper and caraway seeds. Bring to the boil and cook for about 10 minutes, stirring several times. Cut meatloaf into cubes.
- 2
Heat oil in a pan and fry the meat loaf in it. Peel 1 onion, cut into thin rings, add to the meat loaf and fry. Puree the potato soup with a hand blender. Stir in crème fraiche and dried marjoram. Arrange potato soup in plates, sprinkle with strips of meat cheese and onion rings. Peel horseradish and peel into fine strips. Garnish soup with horseradish strips and marjoram leaves
Nutrition Facts
450 kcal
27 g
33 g
9 g
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