Potato-Apple Cream Soup


45min
Servings: 
4
Stanislava Dimitrova
How it's made: 

The Fall has presented us with lovely weather; the sun is shining softly, colorful leaves are chasing around in wind swirls. I have been riding my bike almost everyday through the neighboring farms. The air is filled with scent of freshly plowed earth, ripe pumpkins and green cabbages /I am in Germany, after all/. Fall makes me feel cozy, cook warm meals and enjoy the abundance of scents and flavors in the kitchen.

Today I celebrated the autumn harvest with a potato-apple cream soup. Here is the recipe...

Peal the potatoes, carrots, apples and onions. Remove seeds or bad spots, if any, and cut into large pieces. Place in a boiling pan, add 1 liter of vegetable broth or water and salt to taste. Bring to boil, reduce and let it simmer for about 20-25 minute.

When ready, purée with a food processor or blender and return to pot. Add a pinch of nutmeg. Cook for another 2-3 minutes, remove from heat and stir in heavy cream. Do not boil the soup, else you risk scalding the cream.

Place the pumpkin seeds in a very hot dry pan. Bake until you feel the scent of roasted seeds. In the same hot pan, place ¼ inch thin apple slices. The apple slices will bake and caramelized lightly.

Serve soup with a roasted apple slice and pumpkin seeds. Enjoy!

Shopping list: 
4-5 medium-large potatoes
2 carrots
4 apples /1 to decorate/
1 onion
100 ml heavy cream
salt
pinch of nutmeg
pumpkin seeds
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