Potato soup with cranberries

Potato soup with cranberries

Total: 40 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 315 kcal
, Fat: 17 g
, Carbohydrate: 31 g
, Protein: 5 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:

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1 tbsp butter
1 shallot, coarsely chopped
500 g mealy potatoes, peeled, chopped
200 g celeriac, peeled, chopped
1 dl white wine
9 dl water
2 tsp salt
a little pepper
1 dl cream

Apple crumble

1 red-skinned apple, cut into cubes
1 organic lemon, use a little grated zest
½ bunch dill, roughly chopped
30 g walnut kernels, coarsely chopped
1 pinch salt

To serve

80 g cranberries from a jar
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How it's done

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Heat the butter in a pan. Add the shallot, sauté for approx. 2 mins. Add the potatoes and celeriac, cook for approx. 3 mins. Pour in the wine, reduce by half. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 30 mins. until soft. Pour in the cream, blend the soup.

Apple crumble

Mix the apple, lemon zest, dill and walnuts, season with salt.

To serve

Heat the soup, plate up, top with the cranberries and apple crumble.

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