Potato curry cream soup

Name: Potato curry cream soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 3 Onions; 1.2 kg Potatoes (mainly waxy); 300 g Carrots; 200 g Celeriac; 4 TABLESPOONS Oil; 2 TEASPOONS Curry; 1 TABLESPOON sweet marjoram; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Vegetable broth (instant); 500 g Whipped cream; 2–3 Garlic cloves; 5 discs (50 g each) brown bread; 40 g Butter; 1 package (100 g) Bacon (breakfast bacon)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

3 Onions
1.2 kg Potatoes (mainly waxy)
300 g Carrots
200 g Celeriac
4 TABLESPOONS Oil
2 TEASPOONS Curry
1 TABLESPOON sweet marjoram
7-10 Tbsp salt, pepper
2 TABLESPOONS Vegetable broth (instant)
500 g Whipped cream
2–3 Garlic cloves
5 discs (50 g each) brown bread
40 g Butter
1 package (100 g) Bacon (breakfast bacon)

Directions

1
Peel and chop the onions. Peel and wash potatoes, carrots and celery. Dice everything roughly. Fry onions and vegetables in hot oil. Sprinkle with curry and sauté briefly. Season. Deglaze with 2 1⁄2 l water, add broth, bring to the boil, cover and cook for about 30 minutes.
2
Add cream, bring to the boil and puree the soup. Season to taste.
3
For the croutons, peel the garlic and chop very finely. Dice bread finely and fry in hot butter. Fry the garlic briefly. Season with salt. Fry bacon until crispy. Arrange soup e.g. in glasses.
4
Add croutons and crumbled bacon.