Potato soup with fresh figs recipe
Potato Soup with Fresh Figs recipe
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|1||carrot, peeled and sliced|
|750 g||potatoes, peeled and diced|
|100 g||single cream|
|1 tbsp||horseradish, grated|
|salt and freshly ground black pepper|
In a saucepan melt 2 tablespoons of the butter and sauté the carrot, onion and the potatoes for 2 minutes. Pour in the water, add a little salt, cover and simmer for 30 minutes.
With a slotted spoon take out of the soup 1/3 of the potatoes and set aside. Purée the soup with a hand blender, then return the potatoes and stir in the cream and the horseradish. Season to taste with salt and pepper.
Cut the figs into halves. Melt the remaining butter in a skillet and sauté the figs with the rosemary.
Ladle the soup into individual soup plates and garnish with the figs.
ca. 15 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
Calories per portion:
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