Buy all ingredients right below the recipe
INGREDIENTS
- 4 medium potatoes
- 3 carrots
- 2 tablespoons of butter
- 1 onion
- 1 parsley root
- a piece of celeriac
- 1 handful of fresh parsley leaves
- 1 teaspoon of salt
Instructions
- 1Peel, clean, and dice the vegetables and potatoes into hazelnut-sized cubes.
- 2Melt the butter in a medium-sized pot and sauté the chopped root vegetables in it. 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 doesn't matter 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's left in the pot with an immersion blender or in a 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 any additional cooking. However, I never cook the peas with the vegetables, because they cannot be blended finely enough afterwards.
If you like stronger flavors, season the soup with crushed garlic and a teaspoon of dried, crumbled marjoram one minute before the end of cooking.
Kuchařka pro dceru
Jana Florentýna Zatloukalová is the author of the successful blog Kuchařka pro dceru.