Potato Soup

4 SERVINGS

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INGREDIENTS

260 g peeled onion
100 g peeled carrot
100 g peeled celery
100 g peeled parsley
400 g peeled potatoes, type B for boiling
3 cloves of garlic
a handful of dried mushrooms
100 g butter
½ teaspoon crushed caraway seeds
40 g all-purpose flour
salt
pepper
1 tablespoon dried marjoram
1 tablespoon chopped flat-leaf parsley
Farmers' vegetables and fruits

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INSTRUCTIONS

1
Cut the onion, root vegetables, and potatoes into 1 cm cubes. Peel and finely chop the garlic. Soak the dried mushrooms in water to soften them.
2
In a pot over medium heat, melt the butter and sauté the root vegetables until golden, stirring frequently. Add the onion and sauté until golden, stirring frequently. Add the crushed caraway seeds, mix, and add the flour, sautéing until golden for 1–2 minutes while stirring constantly.
3
Season the prepared base with salt and pepper, pour in water (1.5 l), and bring to a boil, stirring occasionally. Add the chopped potatoes, bring to a boil again, and cook for 10 minutes. Then add the garlic, soaked mushrooms, 100 ml of mushroom water, and dried marjoram. Stir the soup and cook over a lower heat for another 10-12 minutes.
4
Season the finished soup with salt and pepper to taste and add chopped parsley.

Tip

First, sauté the vegetables, and only when they are nicely golden, add the onion. The onion caramelizes faster than root vegetables. If you sautéed it at the beginning with the vegetables, it would burn. In season, use fresh mushrooms, of course. 300 g of a mixture of cleaned and chopped mushrooms will suffice. Cut them into larger pieces and sauté them in a hot pan over high heat until golden right after the vegetables. Only then add the onion and continue. Once you dust the vegetables with flour, remember to reduce the heat to a third and stir with the prepared roux. Don't worry about any fond that forms at the bottom of the pot. Once you add water, the fond will gradually dissolve. Be careful not to let the fond turn black, just golden. The soup would be bitter. For a stronger soup flavor, you can use two tablespoons of dried mushrooms and 200 g of fresh mushrooms. Instead of flat-leaf parsley, you can add a tablespoon of chopped fresh marjoram leaves to the finished soup. Or you can combine both fresh herbs: half a tablespoon of parsley and half a tablespoon of fresh marjoram.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef