Potato soup with toasted rye flakes

Potato soup with toasted rye flakes

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

As I always have potatoes and celeriac in my vegetable box during the winter, this is kind of my last-resort soup. For anybody who craves them, crisp fried bacon lardons are a great match.

Ingredients

Quantity Ingredient
1.5kg potatoes
500g celeriac
1 leek, with green tops
1 green chilli
4 garlic cloves
1 rosemary sprig
2 bay leaves
1.5 litres water
sea salt
black pepper

To serve

Quantity Ingredient
4 tablespoons chopped chives

Method

  1. Peel the potatoes and celeriac, and roughly chop them. Slice the leek and rinse well. Put all the vegetables and herbs in a large pan, add the water, cover and bring to the boil, then turn down the heat and let it simmer for 30 minutes.
  2. Remove the bay leaves and rosemary sprig and blitz until smooth with a hand blender. It’s very important not to use a food processor because it can make the soup very gluey. Season with salt and pepper to taste.
  3. Toast the rye flakes in a dry frying pan and sprinkle over the soup with the chives to serve.
Tags:
Scandinavian
Danish
Swedish
comfort food
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