Potato Soup with Debreziner

For the potato soup with debreziner, clean the potatoes and carrots and cut into small cubes. Peel the onion and chop finely. Heat the butter in a pot and sauté the onion.

Add the potatoes and carrots and fry for another 2 minutes. Add bay leaf, deglaze with vegetable soup and simmer over medium heat for about 20 minutes.

Remove the pot from the stove, remove the bay leaf, stir in the whipped cream and finely puree the soup.

Bring the soup to the boil again, season with salt, pepper, lemon juice and nutmeg, add freshly chopped parsley.

Cut the debreziner into small pieces, fry them in a pan with a little vegetable oil and add them to the soup.

Divide the hearty potato soup into soup plates, garnish with chives and serve with farmhouse bread.

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