Creamy Potato and Walnut Soup

Name: Creamy Potato and Walnut Soup
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs potatoes (about 500 grams); 3.5 oz onions (about 100 grams); 1.5 oz walnut halves (about 40 grams); 3/4 cup heavy cream (about 200 ml); 1.5 tbsp butter (about 20 grams); 1 pinch ground nutmeg; Salt and pepper; 4 1/4 cups water (about 1 liter); 2 vegetable bouillon cubes

Natacha Meziere @cook_28914924

Saintry Sur Seine

Getting someone to eat potatoes in soup wasn't easy, but with a touch of nutmeg and walnuts, it makes all the difference.

Natacha Meziere @cook_28914924

Saintry Sur Seine

Getting someone to eat potatoes in soup wasn't easy, but with a touch of nutmeg and walnuts, it makes all the difference.

Saved

Ingredients

45 minutes

Serves 4 servings

1.1 lbspotatoes (about 500 grams)
3.5 ozonions (about 100 grams)
1.5 ozwalnut halves (about 40 grams)
3/4 cupheavy cream (about 200 ml)
1.5 tbspbutter (about 20 grams)
1 pinchground nutmeg
Salt and pepper
4 1/4 cupswater (about 1 liter)
2vegetable bouillon cubes

Saved

Steps

45 minutes

1

Peel the vegetables. Cut the potatoes into small cubes and thinly slice the onion.
2

Heat a pot over medium heat with the butter. Sauté the onion for 5 minutes.
3

Add the potatoes, stir, then pour in the water. Add the vegetable bouillon cubes, salt, and pepper. Cook over medium heat for about 40 minutes.
4

Finely chop the walnuts and set aside.
5

Whip the heavy cream to your desired consistency and keep it chilled.
6

Check if the potatoes are cooked. If they are, add the nutmeg. Pour everything into a blender or use an immersion blender to blend until smooth and creamy.
7

To serve, ladle the soup into bowls, top with whipped cream, and sprinkle with chopped walnuts. Serve immediately.