- 1.5 kg potatoes
- 7 cloves of garlic
- 5 onions
- 10 stems of thyme
- 12 tbsp olive oil
- 5 tsp smoked paprika powder
- 2.5 l of vegetable broth
- 500 ml Oldenburger SHANI Whipping Cream, 35% fat
- sea salt
- freshly milled pepper
- nutmeg, grated
- 300 g cashew nuts
- 2.5 tsp powdered sugar
- 5 stalks of parsley
PreparationPeel and wash the potatoes, pat dry and cut into large pieces. Peel garlic and slice. Peel and dice the onions. Wash the thyme, shake it dry and pluck the leaves. Roughly chop the cashews.
Sauteing the PotatoesHeat oil in a large pan and add potatoes, garlic and onions. Saute until golden brown. Add the paprika powder and saute briefly. Deglaze with vegetable broth and leave to cook for about 20 minutes.
The CashewsDry-fry the chopped cashews in a pan without oil. Sprinkle powdered sugar over the nuts using a sieve, caramelize and season with sea salt and let it cool on a flat sheet.
Preparing the SoupAs soon as the potatoes are cooked, add Oldenburger SHANI Whipping Cream, boil briefly and finely mix for about 1 minute in a blender. Season with sea salt, freshly milled pepper, sugar and nutmeg.
The Final TouchGarnish with cashews and parsley and serve immediately.
Tips from Chefs to Chefs
01. To give the topping a little kick, simply sprinkle 1 pinch of curry powder over the cashew nuts while caramelizing them in a pan
02. Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.