Slowly but surely, summer is coming to an end and autumn is approaching. This heralds the return of soup season. This potato soup is very simple, however the topping gives it added crunch and turns it into a wholesome meal!
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
How it's done
Heat the oil in a pan, sauté the onion and potatoes for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins. until soft, then puree. Pour in the cream, season.
Heat the oil in a frying pan, add the meat, nuts and rosemary, stir fry over a medium heat for approx. 5 mins.
Serve the soup in bowls, add the crème fraîche and crunchy topping.
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