Potato and pumpkin foam soup
Photo credit: Ölmühle Brändle
Recipe for 4 people
Ingredients
300 g potatoes
200 g pumpkin flesh, e.g. Hokkaido
60 g celeriac
1 carrot
1 onion
1 clove garlic
2 tbsp Brändle vita rapeseed oil
600 ml vegetable stock
200 ml whipped cream
4 tbsp Brändle vita pumpkin seed oil
Salt, pepper, nutmeg, chervil leaves to garnish
Preparation
- Peel and dice the potatoes and celery root, roughly chop the pumpkin flesh. Peel and slice the carrot, peel and finely chop the onion, peel and press the garlic clove.
- Fry the vegetables in rapeseed oil, then add the potatoes, pour in the vegetable stock, bring to the boil and simmer for 25 minutes.
- In the meantime, whip the cream until stiff and chill. Finely puree the soup with a hand blender, add 2 tbsp pumpkin seed oil and season with salt, pepper and nutmeg.
- Fold in the whipped cream, froth the soup with a hand blender, drizzle over a little pumpkin seed oil and serve garnished with chervil leaves.
Nutritional values
kcal ( kJ) I g protein I g fat I g carbohydrates
