Potato Cream
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
CREAM INSTRUCTIONS
Peel the onion and chop it coarsely. Peel the potatoes and cut them into 1 x 2 cm cubes. Cut the butter into larger cubes. Peel the garlic and crush it with the flat side of a knife. Finely chop the green part of the spring onion.
Heat the oil in a saucepan over medium heat. Add the onion and sauté, stirring frequently, until translucent. Add the potatoes and garlic and mix. Season with salt and pepper, add the stripped rosemary, stir, and sauté everything for 5 minutes, stirring frequently.
Pour in 1 liter of boiling water and cook uncovered for 15 minutes over medium heat. Then add the cream, stir, and cook for 1 minute.
Chef's tip
You can blend the soup in a blender and then strain it through a sieve. The cream will be much smoother. For preparing the cream, you will need an immersion blender.