for 4 person

Potato soup

1 tbsp	olive oil
1	onion, roughly chopped
700 g	mealy potatoes, cut into pieces
1 litre	vegetable bouillon
1 dl	full cream
	salt and pepper to taste

Crunchy topping

1 tbsp	olive oil
50 g	Bündnerfleisch (Graubünden air-dried meat), cut into strips
50 g	walnut kernels, coarsely chopped
2 tsp	rosemary, finely chopped

To serve

4 tbsp

crème fraîche

How it's done

Potato soup

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.

Crunchy topping

Heat the oil in a frying pan, add the meat, nuts and rosemary, stir fry over a medium heat for approx. 5 mins.

To serve

Serve the soup in bowls, add the crème fraîche and crunchy topping.

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