Old Viennese Potato Soup

For the Altwiener Erdäpfelsuppe peel and finely chop the onion. Clean mushrooms dry and finely dice. Peel the root vegetables and also cut into small cubes. Peel potatoes and cut into cubes of about 1 x 1 cm.

Heat clarified butter in a pot and roast the onions until golden. Add root vegetables and roast. Now also add the mushrooms and continue to roast. Dust with flour, stir through, pour in the soup and season with marjoram. Simmer at low temperature for 10 minutes. Then add the diced peas and season with lemon juice, salt, pepper and caraway seeds. Simmer for about 15 minutes until the potatoes are nice and soft.

Finally, stir in sour cream and whipped cream. Sprinkle the Altwiener Erdäpfelsuppe with chopped parsley before serving.

Preparation Tip:

Before serving, also sprinkle crispy fried bacon cubes over the Altwiener Erdäpfelsuppe.

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