POTATO SOUP

Epicurean Exploits - Food and Recipes
1

This potato soup is down-to-earth and elegant. All credits goes to the swiss food journalist Christina Hubbeling/nzz
BTW, I used much more heavy cream thank milk, as I had so much heavy cream in my fridge and only a little bit of milk.
I also didin´t use marjoram, sold out. Instead I used chive.

http://www.wineberserkers.com/content/?p=1931


Save water, drink wine
Martin

2

Thanks, Martin

I never tried Brillat-Savarin for potato soup. I always use some butter with some Agar-Agar for smooth texture. I will try your recipe next time.

David

3

David,

the cheese is responsible for the elegance of the soup.

4

Martin, i’m so happy your recipes are available here now. Please keep them coming.

5

Thanks， Martin
I wonder if any other cheese works, I like earthier and funkier cheese.

David

6

Maybe try a Tallegio? Seems it would work similarly.

This is an interesting recipe. I’ll give it a try, thanks Martin!