Creamy potato soup
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Photo: Mathias Neubauer
42 min
Total Time
17 min
Cooking Time
25 min
Preperation Time
Ingredients
| 450 g | floury potatoes |
| some | salt |
| 60 ml | Milk |
| 20 g | Butter |
| a little white pepper | |
| something | nutmeg |
| 750 ml | Beef stock (or vegetable stock) |
| 80 g | cream |
| 4 tbsp | Crème fraîche |
| 6 | small eggs (S) or quail eggs, boiled, peeled and halved |
| 4 tsp | Seaweed caviar, to taste |
| 1-2 tbsp | finely chopped chives |
Instructions
Step 1 of 5:
Wash the potatoes and place them in the pressure cooker. Add the minimum amount of water and salt.
Step 2 of 5:
Close the pot and cook the potatoes on level 3 (cooking indicator: 2nd ring) for 10–12 minutes. Then remove the pot from the heat source, let it steam out, and open it. Peel the potatoes and press them through a potato ricer while still warm.
Step 3 of 5:
Heat the milk and butter in a pot, season with salt, pepper, and 1 pinch of nutmeg, pour over the potatoes, and mix everything into a smooth puree. Bring the beef broth to a boil in the pressure cooker, stir in the puree and cream.
Step 4 of 5:
Close the pot and cook everything on level 1 (cooking indicator: 1st ring) for 4–5 minutes. Then let it steam out, season the soup to taste, refine with crème fraîche, grind with pepper, and serve warm.
Step 5 of 5:
Alternatively, let the soup cool for approx. 4 hours without crème fraîche and serve as Vichyssoise. Then divide the soup into bowls, stir in 1 tbsp crème fraîche each, and top with egg halves and, if desired, 1 tsp algae caviar each.
