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🍲 Creamy Potato Soup with Red Wine Shallots and Crispy Ham

327 kcal · 30 min · 4 servings

Ingredients

• shallots 10 pcs.
• sugar 1 tbsp.
• butter 1 tbsp.
• red wine, dry 100 ml
• balsamic vinegar, light 2 tbsp.
• salt pinch
• pepper, black ground pinch
• potatoes, mostly waxy 750 g
• celeriac 250 g
• olive oil 2 tbsp.
• poultry broth 1 L
• Serrano ham 75 g
• nutmeg, ground pinch
• sour cream 100 g

Instructions

1. 1. Halve all shallots except two and peel them.
2. 2. Heat sugar in a pot over medium heat and caramelize it for about three minutes.
3. 3. Stir the butter into the caramelized sugar.
4. 4. Add the prepared shallots to the pot and sauté them briefly.
5. 5. Deglaze the shallots with red wine and vinegar.
6. 6. Let the shallots cook until soft for about seven to ten minutes.
7. 7. Season the shallots with salt and pepper and let them cool down.
8. 8. Thoroughly wash and peel the potatoes and celery.
9. 9. Cut the potatoes and celery into small cubes.
10. 10. Halve and peel the remaining shallots and cut them into cubes as well.
11. 11. Heat one tablespoon of oil in a pot over medium to high heat.
12. 12. Sauté the diced shallots until translucent.
13. 13. Add the potato and celery cubes and sauté them briefly.
14. 14. Pour in the broth and bring the mixture to a boil.
15. 15. Let the soup cook for about fifteen to twenty minutes.
16. 16. Cut the ham into small cubes.
17. 17. Heat a frying pan and add the remaining oil.
18. 18. Fry the ham cubes until crispy for about three minutes.
19. 19. Puree the cooked potato soup until smooth.
20. 20. Season the soup with salt, pepper, and nutmeg.
21. 21. Stir the sour cream into the soup.
22. 22. Fill the creamy soup into bowls.
23. 23. Garnish the soup with the red wine shallots and crispy ham.
24. 24. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 327
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 25 g