7.08.2012

Potato-Yoghurt Soup

Potato-Yoghurt Soup

A hearty soup which I forgot to post during the colder months. ;)

Potato-Yoghurt Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

900 g waxy potatoes, peeled and coarsely diced
1 leek, trimmed and coarsely sliced
2 Tbsp butter
3/4 l vegetable stock
juice and zest of 1/2 lemon
2 bay leaves
1/2 l buttermilk (I used yoghurt thinned out with a little water.)
salt and pepper
parsley for garnish

Method:

In a stock pot, melt the butter and fry the leek and potatoes for a couple of minutes. Add the stock and bay leaves and simmer until the potatoes are tender. Add the lemon juice and zest and salt and pepper to taste.
Remove two laddles of the soup and blend with the butter milk (in a blender or in a tall vessel with an immersion blender) until slightly foamy. Return the buttermilk to the soup and fold in.

1 comment:

Jeanne said...

Nothing beats potato soup! :)