Pepper soup with muskat

Name: Pepper soup with muskat
Yield: 4
Ingredients: 0.5-1 tbsp Olive oil; 1 dl Coffee cream or cream fine; 1 bundle Chives; 100 g (approximately 1) onions/the white on a leek; 2 tsp (about 1 paragraph) freshly grated nutmeg; 2 tbsp (like the helios or herbamare) bouillon powder or 2 cubes; 2 tsp White balsamic-vinegar; 400 g Baking potatoes (about 2); 400 g Jerusalem artichokes; 9 dl Water

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Pepper soup with muskat

0.5-1	tbsp	Olive oil
1	dl	Coffee cream or cream fine
1	bundle	Chives
100	g	(approximately 1) onions/the white on a leek
2	tsp	(about 1 paragraph) freshly grated nutmeg
2	tbsp	(like the helios or herbamare) bouillon powder or 2 cubes
2	tsp	White balsamic-vinegar
400	g	Baking potatoes (about 2)
400	g	Jerusalem artichokes
9	dl	Water

Instructions for Pepper soup with muskat

To prepare the Pepper soup with muskat recipe, please follow these instructions:

Cut large sidelines of the earthquakes and clean them separately. Discard the smaller tubers.
Scrub the earthquakes in plenty of salt and a little water - maybe several times until they are completely clean.
Cut them into rough pieces.
Chop the onion / porridge roughly, peel the potatoes and chop them into coarse pieces.
Stir all in oil for a few minutes - they should take no or only a little color.

Add water, broth and nutmeg.
Let the soup simmer under low approx. 1/2 hour to the vegetables is quite tender.

Blend the soup - use the stew blender in the pan.
Add cream and vinegar.
Heat it through and taste with salt, pepper and vinegar.

Server with coarse bread and chives - possibly. Fried bacontern if the meat is a must

Pepper soup with muskat

Ingredients for Pepper soup with muskat

Instructions for Pepper soup with muskat

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