Buy all ingredients right below the recipe
INGREDIENTS
- 2 tablespoons butter
- 4 medium potatoes
- 1 onion
- 3 carrots
- 1 parsley root
- a piece of celery root
- 1 teaspoon salt
- 1 handful fresh parsley
Instructions
- 1Peel, clean, and dice the vegetables and potatoes into hazelnut-sized cubes.
- 2In a medium-sized pot, melt the butter and sauté the chopped root vegetables. Sauté for three minutes, stirring occasionally. Then add the onion, season with all the salt, and continue to sauté and stir until everything starts to stick to the bottom of the pot. Pour in 1.25 l of boiling water and let it cook covered for 5 minutes.
- 3After this time, add the potatoes to the pot, cover again with a lid, and cook for another 10 minutes. It's perfectly fine if some of the potatoes and vegetables overcook in the meantime.
- 4Remove two ladles of vegetables and potatoes with as little soup as possible. Blend what remains in the pot with an immersion blender or food processor. Return the removed vegetables, season with salt if needed, and sprinkle with parsley.
Tip
Sometimes, at the end, I add a handful of young frozen peas to the soup. They quickly warm up in the hot soup, and since they are quite soft on their own, they don't need additional cooking. However, I never cook the peas with the other vegetables, as they cannot be blended finely enough afterwards.
If you prefer stronger flavors, season the soup a minute before the end of cooking with crushed garlic and a teaspoon of dried, crumbled marjoram.
Kuchařka pro dceru
Pesto from vegetable greens is a great way to use the whole vegetable and avoid waste. It tastes great with fresh pasta, on toasted bread, or as a seasoning for soups. Store in the refrigerator in a sealed jar covered with a layer of oil. Enjoy!