🍽️ Creamy potato soup with spicy chorizo and smoky olive dip

Name: Creamy potato soup with spicy chorizo and smoky olive dip
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g floury potatoes; 1 onion; 1 clove of garlic; 100 g celeriac; 2 tbsp olive oil; 1 bay leaf; 800 ml meat broth; 100 ml whipping cream; 100 g crème fraîche; salt; pepper (from the mill); nutmeg (freshly grated); 200 g chorizo; 50 g smoked olives (pitted); 2 handfuls parsley

507 kcal · 30 min · 4 servings

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Ingredients

500 g floury potatoes
1 onion
1 clove of garlic
100 g celeriac
2 tbsp olive oil
1 bay leaf
800 ml meat broth
100 ml whipping cream
100 g crème fraîche
salt
pepper (from the mill)
nutmeg (freshly grated)
200 g chorizo
50 g smoked olives (pitted)
2 handfuls parsley

Instructions

1. Peel the potatoes, the onion, the garlic, and the celery.
2. Cut all the vegetables into small cubes.
3. Heat oil in a pot and sauté the vegetables briefly until soft but not brown.
4. Add the bay leaf to the pot.
5. Pour in the vegetable broth.
6. Simmer the soup with the lid on for about 30 minutes on low heat.
7. Then puree the soup finely with a hand blender.
8. Check the consistency and reduce it slightly or add more broth if necessary.
9. Stir the cream and the crème fraîche into the soup.
10. Finally season the soup with salt, pepper, and nutmeg.
11. Slice the chorizo sausage into thin rounds.
12. Fry the sausage slices briefly in a non-stick pan.
13. Finely chop the olives and the fresh parsley leaves.
14. Mix the chopped olives and parsley with the fried sausage.
15. Distribute the hot soup onto plates or bowls.
16. Garnish the soup with the chorizo-olive mixture and serve immediately.

Nutrition per serving

kcal: 507
Protein: 15 g · Fett/Fat: 38 g · Carbs: 26 g