Apple and potato soup with Bündner meat

For 4 people
  • 600 g potatoes
  • 3 Apples
  • 1 Onion
  • 30 g Butter or margarine
  • 1 l Vegetable stock (instant)
  • 1/2 Bunch Parsley
  • 75 g Whipped cream
  • salt
  • pepper
  • 50 g Sliced ​​Grisons meat
  • 30 g grated Appenzeller cheese
30 minutes
Peel and wash the potatoes. Put 1 potato aside. Cut the rest into pieces. Wash, quarter and core the apples. Set aside 2 quarters. Cut the rest into pieces. Peel and dice the onion. Heat 20 g of fat in a saucepan. Braise the potatoes, onions and apples in it. Pour in the stock, bring to the boil and simmer in it for about 15 minutes. Cut the potato and apple quarters into small cubes. Heat 10 g fat in a small pan. Fry the potato and apple cubes in it. Pour in 100 ml of water, bring to the boil and cook for about 5 minutes. Wash parsley, shake dry and roughly chop. Puree the soup, refine with cream and season with salt and pepper. Halve the Grisons meat slices lengthways. Pour the soup into cups, place potato and apple cubes and Grisons meat on top. Sprinkle with cheese and a little parsley. Add the rest of the parsley in a bowl
1 person approx:
  • 360 kcal
  • 1510 kJ
  • 10 g protein
  • 17 g fat
  • 37 g carbohydrates


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