Potato soup with paprika crème fraîche

Potato soup with paprika crème fraîche

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 210 kcal
, Fat: 13 g
, Carbohydrate: 14 g
, Protein: 4 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

1tbsp butter
1 onion, finely chopped
300g mealy potatoes, cut into cubes
300g celeriac, cut into cubes
1litre vegetable bouillon
salt and pepper to taste
100g crème fraîche
1tsp mild paprika
¼tsp salt
2tbsp parsley, finely chopped
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How it's done

Heat the butter and sauté the onion, potatoes and celeriac for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until soft. Puree the soup. Combine the crème fraîche, paprika and salt and divide onto the soup. Top with the parsley.

Good to know
Serve with: crusty bread.

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