You would be surprised!
Or at least I was!…
A few years ago I went to a brunch on a wintery morning and got served a potato soup with cornflakes on the side. As I always like to taste new things – I tried it and was pleasantly surprised. Though they seem not to fit together, the cornflakes add crunchiness and taste to the smooth and light-tasting potato soup – making it a great appetizer.
Of course, at the time I didn’t think to ask for the recipe – so I had to reinvent it myself. The recipe I came up with is quite easy and became the household favorite soup. I use plain cornflakes (I prefer Kellogg’s) without added sugar – for a salty dish. Also, I serve the cornflakes on the side, add a few flakes each time – to prevent the cornflakes from becoming soggy in the soup.
Equipment
- Hand Blender
Ingredients
- 1 kg potatoes, peeled and quartered [2 lbs]
- 1 onion, diced (optional)
- 1 celery root (celeriac)
- 4 cloves garlic, sliced or crushed
- 1 liter chicken stock (or 1 tbsp stock powder and water) [¼ gallon]
- 1 cups milk
- ¼ tsp nutmeg
- kosher salt
- cornflakes, on the side
Instructions
- peel and clean the celery root. Cut it to quarters.
- In a pot, sauté the onion over low heat in a bit of butter until it becomes translucent.
- Add the garlic and sauté for another minute until fragrance turns from spicy to sweet.
- Add the rest of the ingredients, except the cornflakes and milk, to the pot and bring to a boil.
- Lower the heat and cook covered for ~1 hour until the potatoes are very soft.
- Use a hand blender to blend everything into a smooth soup.
- Add the milk and bring to a boil.
- serve with cornflakes on the side.
