Buy all ingredients right below the recipe
Ingredients
- 500 g potato
- 100 g red onion
- 70 g butter
- 30 ml olive oil
- 70 ml whipping cream (min. 31%)
- 3 cloves garlic
- 1 sprig fresh rosemary
- salt to taste
- freshly ground pepper to taste
- 1 pc kifli
- 1 stalk spring onion (green part)
Steps
- 1Peel and finely chop the red onion and garlic. Peel the potatoes and dice them into approx. 2 cm pieces. Finely slice the green part of the spring onion.
- 2Heat the olive oil in a pot over medium heat. Sauté the red onion until translucent, then add the potatoes and garlic. Season with salt and pepper, add the plucked rosemary leaves, and sauté together for 5 minutes, stirring frequently.
- 3Pour in 1 liter of hot water and cook uncovered over medium heat for 15 minutes, until the potatoes are soft. Then add the cream and boil for another 1 minute.
- 4Remove from heat, add the cold butter cubes, and blend until smooth with an immersion blender. Season with more salt if necessary.
- 5For the croutons, dice the kifli. In a pan, melt the butter with the rosemary, then add the kifli cubes and fry until golden brown. Season with salt and pepper, then let cool.
- 6Serve the soup hot, garnished with crispy croutons and sliced spring onion. Tip: For an even smoother consistency, you can pass it through a sieve after blending.
