Bramboračka with a twist

IMG_8504This comforting bowl of goodness is a remake of one of my favourite Czech soup recipes, Bramboračka or Potato Soup.  If you ever go to Prague you’ll see it on most pub menus, alongside roast pork knuckle and goulash.

The traditional recipe is not pureed  (you guessed it, that’s the twist!) ) but certain fussy eaters in our pod won’t eat mushrooms so I puree it and it gets eaten like magic.

There are lots of versions, some with celery and parsnip and others use dry mushrooms, you could even try it with porcini if you felt like something really spesh.  I keep the mushroom to a minimum as I want it to be a sleuth ingredient (for the fussies) but if I was making it just for myself, I’d put a lot more in, I’d probably crank up the garlic too.

On the topic of garlic, Czech’s often like to eat this with topinky, which is fried rye bread rubbed with a raw garlic clove.  Perhaps not so great for a date night but very delicious!

 

Ingredients:   serves four

1 tablespoon olive oil and a small knob of butter

1 small onion diced

2 cloves of garlic chopped

2 carrots

5 medium mushrooms peeled

4 medium potatoes

3 cups chicken stock/bone broth or vegetable stock

1 tablespoon thick cream

2 sprigs parsley

salt and pepper

Tweeks: you could add a stalk of celery and parsnip.  Traditionally this soup is seasoned with marjoram which adds a lovely depth of flavour.

Method: 

Put a medium sized saucepan on medium heat and fry the onion and garlic in the oil and butter.  Roughly chop all the vegetables.  When the onion is translucent, add the garlic and all the vegetables.  Turn the heat down to low, put the lid on your pot and allow the vegetables to sweat for about 10 minutes, this helps develop the flavour and gives you a rich tasting soup.  If you don’t have time, you can skip this part and go straight in with the stock.

After you have let your veggies sweat it out,  add your stock and parsley sprigs.  Bring it up to the boil and then turn it down to a low simmer.  Let it simmer for about 40 mins, or until the carrots are really soft.   Take your pot off the heat, fish out the parsley and discard.   Take out half a cup of the liquid and keep aside.  Add the cream and then blitz with a hand blender.  Taste and check the seasoning, add some of the liquid you’ve taken out if you want to thin out the consistency a little.  Serve with bread or topinky, Enjoy!

 

 

 

 

 

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