Potato soup

Potato soup

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

A drizzle of walnut oil is a tasty enhancement to this mildly flavoured, creamy soup.

Ingredients

Quantity Ingredient
2 celery sticks, diced
1/4 onion, grated
50g butter
500g potatoes, peeled and cut into cubes
1 litre vegetable stock
125ml cream
pinch nutmeg
1 tablespoon cumin seeds
2 teaspoons walnut oil
salt
freshly ground black pepper

Method

  1. In a pot over a medium heat, sauté the celery and onion in the butter for 4 to 5 minutes, stirring to cook evenly.
  2. Add the potato, stir, then add the stock. Once the broth starts boiling, reduce the heat to a simmer and cook for 25 to 30 minutes. Add the fresh cream and cook for a further 5 minutes.
  3. Blend the soup in a food processor until it is smooth. Season with salt, pepper and nutmeg, to taste.
  4. Toast the cumin seeds by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  5. To serve, sprinkle the toasted cumin seeds on top of the soup and drizzle over the walnut oil.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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