Potato soup with paprika crème fraîche

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 210 Kcal, 4g Protein, 14g Carbohydrates, 13g Fat


  • 1 tbsp butter
  • 300 g celeriac, cut into cubes
  • 300 g mealy potatoes, cut into cubes
  • 1 onions, finely chopped
  • 1 litre vegetable bouillon
  • salt and pepper to taste
  • 100 g crème fraîche
  • 1 tsp mild paprika
  • 0.25 tsp salt
  • 2 tbsp parsley, finely chopped

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  • Heat the butter and sauté the onion, potatoes and celeriac for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until soft. Puree the soup. Combine the crème fraîche, paprika and salt and divide onto the soup. Top with the parsley.
  • Serve with:

    crusty bread.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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