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Potato soup with a crunchy topping
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 30g
  • Carbohydrates about 26g
  • Protein about 12g
This is needed
This is needed for 4 people
Potato soup
  • 1 onions, roughly chopped
  • 1 tbsp olive oil
  • 700 g mealy potatoes, cut into pieces
  • 1 litre vegetable bouillon
  • 1 dl full cream
  • salt and pepper to taste
Crunchy topping
  • 50 g Bündnerfleisch (Graubünden air-dried meat), cut into strips
  • 1 tbsp olive oil
  • 50 g walnut kernels, coarsely chopped
  • 2 tsp rosemary, finely chopped
To serve
  • 4 tbsp crème fraîche
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And that's how it's done
And that's how it's done
Potato soup
Heat the oil in a pan, sauté the onion and potatoes for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins. until soft, then puree. Pour in the cream, season.
Crunchy topping
Heat the oil in a frying pan, add the meat, nuts and rosemary, stir fry over a medium heat for approx. 5 mins.
To serve
Serve the soup in bowls, add the crème fraîche and crunchy topping.