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🍽️ Nuremberg-style Potato and Onion Soup with Crispy Bread

273 kcal · 30 min · 4 servings

Ingredients

• 2 large potatoes
• 0.5 celeriac
• 1 stalk leek
• 1.5 l vegetable broth (or meat broth)
• 2 large onions
• 2 tbsp ghee
• 4 slices rye whole grain bread
• 2 tbsp lemon juice
• 2 tbsp crème fraîche
• salt
• pepper (freshly ground)

Instructions

1. 1. Peel the potatoes and the celery.
2. 2. Rinse the vegetables under running water.
3. 3. Cut the potatoes and celery into small cubes.
4. 4. Clean the leeks (spring onions or chives).
5. 5. Halve the leeks lengthwise.
6. 6. Rinse the leek halves.
7. 7. Finely chop the green part of the leek.
8. 8. Place the prepared vegetables in a pot.
9. 9. Pour in the broth.
10. 10. Bring the mixture to a boil.
11. 11. Reduce the heat to a low setting.
12. 12. Cover the pot.
13. 13. Let the soup simmer for about 20 minutes.
14. 14. Add the lemon juice to the soup.
15. 15. Stir in the crème fraîche.
16. 16. Puree the soup until smooth using a hand blender.
17. 17. Season the soup with salt and pepper to taste.
18. 18. Peel the onion while the soup is cooking.
19. 19. Slice the onion into thin rings.
20. 20. Heat ghee (clarified butter) in a frying pan.
21. 21. Fry the onion rings until golden yellow over low heat.
22. 22. Toast the bread in a toaster or in a pan.
23. 23. Halve the toast slices.
24. 24. Place the toast halves into pre-warmed soup bowls.
25. 25. Pour the hot soup over the bread.
26. 26. Sprinkle the fried onion rings over the soup.
27. 27. Serve the soup immediately.

Nutrition per serving

• kcal: 273
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 33 g