Potato-Orange soup

Name: Potato-Orange soup
Yield: 4
Ingredients: Sour cream; Sea salt; Black pepper; Touch of chilli flakes (available in supermarkets); 1 tbsp Finely chopped ginger; 1 tsp Whole fennel seeds; 1-2 tbsp Cold pressed peanut oil/olive oil; 200 g Græskarkød in small cubes; 3 Onion cut into small cubes; 4 dl Freshly squeezed orange juice with pulp; 4 dl Water; 500 g Baking potatoes into thin slices

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Potato-Orange soup

		Sour cream
		Sea salt
		Black pepper
		Touch of chilli flakes (available in supermarkets)
1	tbsp	Finely chopped ginger
1	tsp	Whole fennel seeds
1-2	tbsp	Cold pressed peanut oil/olive oil
200	g	Græskarkød in small cubes
3		Onion cut into small cubes
4	dl	Freshly squeezed orange juice with pulp
4	dl	Water
500	g	Baking potatoes into thin slices

Instructions for Potato-Orange soup

To prepare the Potato-Orange soup recipe, please follow these instructions:

Roast fennel seeds on a dry hot frying pan for a few seconds. Shock in a mortar, or blend in coffee grinder.

Heat a saucepan up and pour a little cold pressed peanut oil/olive oil in it. Immediately add the fennel seeds, onion, chili flakes came and ginger. Saute for 5 minutes, without the ingredients takes in against color.

Potato slices and the pumpkin cubes came up into the Pan, and pour the orange juice and water. Season generously with sea salt and freshly ground black pepper. Småkog, covered, for about 20 minutes or to the potatoes are just tender. The vegetables should still sit inside with a nice bite. Server in deep soup bowls with a dollop of sour cream and good bread.

Tips:
Both the amount of potatoes and pumpkin can be substituted with Jerusalem artichokes, Salsify roots, parsley root and parsnip. Or use them all.

Potato-Orange soup

Ingredients for Potato-Orange soup

Instructions for Potato-Orange soup

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