Potato and Garlic Soup

Name: Potato and Garlic Soup
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 2 Onions; 4-5 Garlic cloves; 1,75 kg Potatoes; 5 TABLESPOONS Oil; 2,5 l Vegetable broth (instant); 2 Cabanossi (approx. 250 g); 250 g Whipped cream; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

2 Onions
4-5 Garlic cloves
1,75 kg Potatoes
5 TABLESPOONS Oil
2,5 l Vegetable broth (instant)
2 Cabanossi (approx. 250 g)
250 g Whipped cream
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper

Directions

1
Peel and finely dice the onions. Peel garlic and cut into thin slices. Wash potatoes thoroughly, peel, wash again and cut into cubes. Heat 3 tablespoons of oil in a large saucepan, fry the onions, garlic and potatoes in it while turning, deglaze with broth, bring to the boil and simmer for 20-25 minutes at medium heat.
2
In the meantime cut the sausage into diagonal slices. Heat the remaining oil in a frying pan and fry the sausage slices briefly while turning. Remove from the pan and keep warm. Deglaze frying fat with cream, bring to the boil briefly and let it boil down a little.
3
Wash the chives, dab dry and cut into fine rolls. Remove a skimmer of potato cubes from the stock. Mash the remaining potatoes in the stock with a blender. Season soup with salt and pepper.
4
Add sausage. Serve the soup in small bowls, each with a dollop of cream, some potato cubes and sprinkled with chives.