Saturday , October 31 2020
Potato Soup with toasted rye flakes 1

Potato Soup with toasted rye flakes

Recipe from Scandinavian Comfort Food by Trine Hahnemann

Recipe published in Feast, Issue 10 – October 2016

Serves Four

INGREDIENTS

1.5kg of potatoes
500g of celeriac
1 leek, with green tops
1 green chilli
4 garlic cloves

1 rosemary sprig
2 bay leaves
1.5l of water
Sea salt and black pepper

Method
1. Peel the potatoes and celeriac, and roughly chop them. Slice the leek and rinse well. Put all the vegetables and herbs in a large pan, add the water, cover and bring to the boil, then turn down the heat and let it simmer for 30 minutes

2. Remove the bay leaves and rosemary sprig and blitz until smooth with a hand blender. It’s very important not to use a food processor because it can make the soup very gluey. Season with salt and pepper to taste

3. Toast the rye flakes in a dry frying pan and sprinkle over the soup with the chives to serve

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