Maronen-Potato-Soup
Ingredients
- 1 red onion
- 150 g potato
- 100 g parsnip
- 40 g butter
- 1 bay leaf
- 50 ml white wine
- 500 ml broth
- 200 ml milk
- 150 g maroni (pealed)
- 30 g sugar
- 4 g dried boletus
- 15 g chives
- Cayenne pepper
- 1 tbsp lemon juice
Instructions
If you use fresh maroni, use around 250 g. Bring some water to boil and slightly salt. Cut 2 cm long crosses into the shell. The cut should be down to the fruit itself. Add to the boiling water. After around 20 minutes the shell will be split, then take them out and rinse. Peel and put aside.
Cut the onion in small cubes. Peel and dice the potatoes and parsnip.
In a large pan, bring 30 g of butter to melt and add the onion. Stew for around three minutes, before adding the potatoes and parsnip.
Add the wine and broth to the pan and bring to a slight boil. Now add the milk and simmer for 30 minutes. Keep around 100 ml of the broth.
Dice around 100 g of the maroni. In a second pan, caramelize the sugar. Add the leftover broth. Add the diced maroni and evaporate. When most of the liquid is reduced, add the rest of the butter and combine. Spice carefully with cayenne pepper.
Crush the boletus together with some fleur de sel and put in a small bowl for serving. Cut the chives and add to another bowl.
When to main soup has simmered for 30 minutes, add the leftover maroni to it and purge with a hand-mixer. Add some lemon juice up to taste.
Serve together with the salt and chives.