Potato soup with roast beef tartar on bread chips

Name: Potato soup with roast beef tartar on bread chips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg large potatoes; 4 Spring onions; 1-2 TABLESPOONS butter/margarine; 1/2 TEASPOON Marjoram; 4 TSP Broth; 120 g Roast beef cold cuts; 8 thin slices of ciabatta; 150 g Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1-2 TABLESPOONS Horseradish (glass)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg large potatoes
4 Spring onions
1-2 TABLESPOONS butter/margarine
1/2 TEASPOON Marjoram
4 TSP Broth
120 g Roast beef cold cuts
8 thin slices of ciabatta
150 g Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp Salt
1-2 TABLESPOONS Horseradish (glass)

Directions

1
Peel, wash and coarsely dice the potatoes. Clean, wash and finely chop spring onions. Fry potatoes and 2/3 onions in hot fat. Add a good 1 l water, marjoram and stock, bring to the boil. Simmer for about 15 minutes.
2
Finely dice the roast beef and mix with half of the remaining onions. Roast the bread one after the other in a toaster until golden brown. Spread the roast beef tartar and about 1 teaspoon crème fraiche on each. Season with pepper
3
Finely puree the soup. Season to taste with horseradish and salt. Arrange the soup and stir in some crème fraîche. Sprinkle with the rest of the onions and some pepper. Serve immediately with the bread chips