Kartoffelsuppe with Crusty Bread

Ingredients

Quantities are for one portion.

• 1celery stalk, diced
• Pinch of nutmeg
• 50 mldouble cream
• 500 mlvegetable stock
• salt and pepper to taste
• 1onion, diced
• 20 gbutter
• 300 gpotatoes, peeled and diced
• 80 gcrusty bread
• 0.5carrot, diced
• 10 gfresh parsley, chopped

Method

1. Heat the butter in a large heavy-bottomed pot over medium heat and gently sauté the diced onion, carrot, and celery until softened but not browned.
2. Add the diced potatoes to the pot and stir to coat them in the buttery vegetables.
3. Pour in the vegetable stock and bring the liquid to a rolling boil.
4. Reduce the heat, cover the pot, and let the soup simmer for twenty-five minutes until the potatoes are completely tender and falling apart.
5. Using a hand blender, blend the soup until smooth and creamy, then stir in the double cream, nutmeg, and season generously with salt and pepper.
6. Ladle the hot soup into a bowl, garnish with the freshly chopped parsley, and serve alongside the crusty bread.