Creamy potato soup
More recipes, inspiration and Tipps can be found at: “The World of Pressure Cooking”
Photo: Mathias Neubauer
42 min
Total Time
17 min
Cooking Time
25 min
Preperation Time
Ingredients
| 450 g | waxy potatoes |
| some | salt |
| 60 ml | milk |
| 20 g | butter |
| some | white pepper |
| some | nutmeg |
| 750 ml | beef stock (or vegetable broth) |
| 80 g | cream |
| 4 tbsp. | crème fraîche |
| 6 | small eggs (S) or quail eggs, boiled, peeled, and halved |
| 4 tsp. | seaweed caviar, as desired |
| 1-2 tbsp. | finely snipped chives |
Instructions
Step 1 of 5:
Wash the potatoes and place them in the Pressure Cooker. Add the minimum amount of water and season with salt.
Step 2 of 5:
Close the pot and cook the potatoes at setting 3 (Cooking Indicator: 2nd ring) for 10–12 min. Then remove the pot from the heat source, release the steam, and open it. Peel the potatoes and, while still warm, press them through a potato ricer.
Step 3 of 5:
Heat the milk and butter in a pot, season with salt, pepper, and 1 pinch of nutmeg, pour over the potatoes, and stir everything into a smooth purée. Bring the beef stock to the boil in the Pressure Cooker, then stir in the purée and cream.
Step 4 of 5:
Close the pot and cook everything at setting 1 (Cooking Indicator: 1st ring) for 4–5 min. Then release the steam, adjust the seasoning of the soup, refine with crème fraîche, add a final grinding of pepper, and serve warm.
Step 5 of 5:
Or let the soup cool for approx. 4 hrs without the crème fraîche and serve it as vichyssoise. Then divide the soup between plates, swirl in 1 tbsp. crème fraîche into each, and top with egg halves and, if desired, 1 tsp. algae caviar each.
