Serving amount: 8 Portionen
Preparation time: 5-10 min
Cooking time: 65-70 min
1,5 – 2 l water
500 g peeled potatoes, cut into rough pieces
2 sticks of leek, sliced
80 g celery root or celery of perennials
3 big carrots, cut into rough pieces
40 ml olive oil
4 leaves of fresh sage
¼ tsp ground nutmeg
1 sprig of fresh rosemary
5 sprig of fresh thyme or ½ tsp dried thyme
1 tsp dried oregano
1 tsp salt
¼ tsp pepper
- Heat the oil in a large pot together with the sage.
- After a few minutes, add the leek slices, mix well and fry for 5-10 min with the lid closed until golden brown.
- Add all remaining ingredients including the water and cook until the potatoes are soft (approx. 1 h).
- Remove the herb twigs and puree the soup with a magic wand.