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Cream of potato soup with umami powder

Rezeptfoto: Erdäpfelcremesuppe mit Chiliöl und Sanshopfeffer in weißem Keramikteller mit breitem Rand.

Cream of potato soup with umami powder

Fusion
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 4-5 Potatoes
  • 1 Onion
  • 400 ML Coconut milk
  • 700 ML Stock or dashi
  • 1 EL White wine vinegar
  • 1 TL Umami powder
  • 1 TL Sansho pepper
  • 1 TL Chilli oil
  • Salt
  • Butter
  • Olive oil

Instructions

  • Cook and peel the potatoes.
  • Finely chop the onion and sauté in a pan with butter and olive oil until golden brown.
  • Add the peeled potatoes and fry briefly.
  • Deglaze with white wine.
  • Pour in the coconut milk and stock or dashi. Puree until the desired consistency is reached.
  • Season with umami powder and salt.
  • Serve in a bowl, garnish with sansho pepper and chilli oil.
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