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Ingredients (4 servings)
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800 g Bio Erdäpfel
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200 g Cabanossi
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200 ml Schlagobers
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300 ml Bio Bergbauern Ursprungsmilch
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4 Stk. Laugenstangerl
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400 ml Wasser
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Gemüsebrühepulver, Salz, Pfeffer, Muskatnuss
Preparation
- Peel the potatoes, cut them into rough pieces, and place them in the mixing bowl. Chop for 5 seconds on speed 5.
- Add milk, water, vegetable broth powder, salt, pepper, and a pinch of nutmeg, then cook everything for 20 minutes at 100 degrees on speed 1.
- Meanwhile, slice the cabanossi into thin rings.
- Add the heavy cream to the mixing bowl and puree the soup for 30 seconds, gradually increasing the speed from 4 to 8.
- Add the cabanossi rings, let steep for 3 minutes at 90 degrees on reverse speed 1, and serve the finished soup with the pretzel sticks.
