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Viennese Potato Soup

What's The Big Idea?

An Austrian take on leek & potato soup!

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Shopping List

Here's the list of what you need:

  • 1700ml chicken stock
  • 1 tablespoon vegetable oil
  • 2 medium onions, finely sliced
  • 3 large leeks, sliced
  • 1½ teaspoons dried marjoram
  • 9 medium potatoes, peeled and cubed
  • 200ml low-fat buttermilk
  • ½ teaspoon ground black pepper
  • Pinch of ground cardamom
  • 200g button mushrooms, sliced
  • 1 large carrot, diced
  • Salt and black pepper
  • 2 tablespoons chopped fresh parsley

What To Do

  • Pour roughly half the oil and 2 tablespoons of the stock into a large pot over medium heat
  • Add the onions, leeks and marjoram and fry gently for 15 minutes
  • Add roughly 90% of the potatoes and the remaining stock, bring to the boil, then reduce heat to low, cover and simmer for 25 minutes
  • Add the buttermilk, ground black pepper and cardamom
  • Purée the soup - you may need to do this in several "batches"
  • Heat the remaining oil in a small frying pan and fry the mushrooms for 5 minutes
  • At the same time boil the diced carrots and remaining potatoes in a small saucepan until just tender
  • Mix the mushrooms, carrots and potatoes into the puréed soup
  • Season to taste, and serve, sprinkled with a little chopped fresh parsley

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