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Pepper soup with muskat

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Pepper soup with muskat

0.5-1tbspOlive oil
1dlCoffee cream or cream fine
1bundleChives
100g(approximately 1) onions/the white on a leek
2tsp(about 1 paragraph) freshly grated nutmeg
2tbsp(like the helios or herbamare) bouillon powder or 2 cubes
2tspWhite balsamic-vinegar
400gBaking potatoes (about 2)
400gJerusalem artichokes
9dlWater

Instructions for Pepper soup with muskat

To prepare the Pepper soup with muskat recipe, please follow these instructions:

Cut large sidelines of the earthquakes and clean them separately. Discard the smaller tubers.
Scrub the earthquakes in plenty of salt and a little water - maybe several times until they are completely clean.
Cut them into rough pieces.
Chop the onion / porridge roughly, peel the potatoes and chop them into coarse pieces.
Stir all in oil for a few minutes - they should take no or only a little color.

Add water, broth and nutmeg.
Let the soup simmer under low approx. 1/2 hour to the vegetables is quite tender.

Blend the soup - use the stew blender in the pan.
Add cream and vinegar.
Heat it through and taste with salt, pepper and vinegar.

Server with coarse bread and chives - possibly. Fried bacontern if the meat is a must