Potato Cream Soup with Wild Garlic
Soups • European
Description
You can use chicken broth.
Ingredients
- Olive Oil 3 tablespoons
- Onion 2 heads
- Salad Potatoes 30 oz
- Chicken Broth 20 fl oz
- Ciabatta 5 oz
- Wild Garlic Greens 2 bunches
- Olive Oil to taste
- Dried Chili Pepper 1 piece
Step-by-Step Guide
Step 1
Heat the olive oil in a large pot over medium heat. Add finely chopped onion and sauté, stirring, for 5 minutes until the onion is soft and golden. Add peeled and diced potatoes and a large pinch of salt. Reduce the heat, cover, and cook for about 15–20 minutes until the potatoes are tender.
Step 2
Pour in the broth, increase the heat, and bring to a simmer, but do not let it boil. Reduce to a very low heat and cook for about 6–8 minutes until the potatoes are very soft.
Step 3
Then add the torn ciabatta into small pieces and, using a potato masher, mash the ingredients to a puree consistency, but with some small chunks.
Step 4
Season with salt and pepper to taste and add finely chopped 3–4 handfuls of wild garlic. Immediately pour into serving bowls, drizzle with pepper-infused olive oil, and sprinkle with crushed red pepper.
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