Warming potato soup. Ewa Wachowicz chooses an original accessory

Many people ask: why fry vegetables if they will be cooked anyway? Delicate Frying causes the natural sugars in vegetables to slightly caramelize. The taste becomes fuller, more “buttery”, and at the same time the potatoes retain a better structure.

Not only pre-fried vegetables they give the soup a richer flavor, but they also slightly thicken the brothmaking it more velvety. The texture of the soup will be similar to the cream that we love and like to eat, e.g. with bread or croutons. According to Ewa Wachowicz, baked vegetables are an original addition to , and if you want to see for yourself, you will find the recipe below.

Ingredients:

• 700-800 g of potatoes
• 1 large onion
• 2 carrots
• 1 parsley
• a piece of celery
• 2 tablespoons of clarified butter or rapeseed oil
• 1-1.5 l of vegetable or poultry broth
• 2 cloves of garlic
• 1 teaspoon of marjoram
• 1 bay leaf and a few allspice grains
• salt and pepper to taste
• cream 30% (optional)
• parsley for serving

If you prefer version more you can add some bacon or sausage — but it’s not necessary, because the base itself tastes delicious.

Preparation step by step:

1. Chop the onion and throw it into the heated clarified butter. Fry slowly until it becomes glassy and slightly golden.
2. Add carrots, parsley and celery cut into cubes or half-slices. Fry everything together for about 5-7 minutes, stirring occasionally. The vegetables should soften slightly, but not burn.
3. Now add the chopped potatoes, pressed garlic and fry for a while – this is where the magic of flavor happens.
4. Pour hot broth over everything, add allspice and bay leaf. Cook over low heat until the potatoes are soft.
5. At the end, season with salt, pepper and marjoram. If you like a creamier consistency, add a bit of cream.
6. Serve with parsley and fresh bread.

As you can see, the list of ingredients or proportions does not change. The only thing that changes is the method of preparing vegetables, which should be fried before cooking. In this way, onions and root vegetables are delicately caramelized, the fat begins to transfer the aromas, and the potatoes become more velvety structure, and the broth will become fragrant already in the pan.

Therefore, in the end, the soup does not need excess spices at all just salt, pepper and marjoram. Enjoy your meal!