Ingredients:
400g potatoes, diced
½ celery, diced
2 carrots, diced
1 parsley root or parsnip, diced
100g leek, sliced in rings
1 large onion, finely sliced
40g butter oil
1½ liter meat broth
1-2 tomatoes, skinned
salt, pepper, nutmeg, marjoram or savory
½ bay leaf
100g crème fraîche (lightly sour cream) or cream
parsley and chives, finely sliced
Lightly braise (sauté) the potatoes, soup vegetables and onions in the butter oil.
Pour in the broth and add the tomatoes, as well as the spices and fine herbs.
Let it cook for about 20 minutes.
Remove the bay leaf.
The soup can be either strained or pureed.
Stir in the crème fraîche (lightly sour cream) or cream.
Sprinkle with parsley and chives.
