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Ingredients (4 servings)
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600 g Erdäpfel
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300 g Suppengemüse
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2 Stk. Zwiebeln
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200 g Cabanossi
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150 ml Rama Cremefine
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100 g Sauerrahm
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Öl
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Salz, Pfeffer, Majoran, Gemüsebrühepulver
Preparation
- Peel and halve the onions and place them in the mixing bowl along with the roughly chopped soup vegetables. Chop everything for 5 seconds on speed 5 and scrape down the sides with the spatula.
- Add a tablespoon of oil and sauté the vegetables for 3 minutes at 120 degrees on speed 1.
- Add the peeled, diced potatoes, 500 ml water, salt, pepper, marjoram, and some vegetable broth powder to the mixing bowl. Cook for 15 minutes at 100 degrees on reverse speed 1.
- Cut the cabanossi into bite-sized pieces and add them to the mixing bowl along with Rama Cremefine and sour cream. Let it steep for another 5 minutes at 95 degrees on reverse speed 1, season to taste again, and serve hot.
