Potato soup with walnuts

Potato soup with walnuts

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 364 kcal
, Fat: 25 g
, Carbohydrate: 23 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 onion
600 g mealy potatoes
1 tbsp butter
9 dl vegetable bouillon
2 dl single cream
¼ tsp nutmeg
salt and pepper to taste
40 g walnut kernels
1 bunch chives
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How it's done

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Chop up the onion and potatoes. Sauté in the warm butter.

Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until soft. Puree the soup, add half of the single cream and the nutmeg, heat through, season.

Toast the walnuts without adding any oil, roughly chop. Whip the remaining single cream until light and fluffy, stir in the nuts. Roughly chop the chives. Garnish the soup with the walnut cream and chives.

Good to know
Tip: Replace the walnuts with cashew nuts.


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