Creamy Potato Soup with Espelette Pepper using a Thermomix
(5)
Preparation time
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Servings
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This Cream Soup with Espelette Pepper is a delightful hug in a bowl, perfect for those chilly evenings when you need a little warmth and spice in your life. Originating from the Basque region of France, the Espelette pepper adds a unique kick that dances on your palate without overwhelming your senses. Imagine cozying up with a bowl of this velvety soup, made creamy with coconut milk and packed with wholesome potatoes, carrots, and leeks. Fun fact: the Espelette pepper is so beloved that it has its own festival in the village of Espelette, where locals celebrate this fiery gem with parades and tastings. So grab a spoon, and let each sip transport you to the charming streets of the Basque country!
Ingredients
- 800 g Potato
- 200 g Leek
- 500 g Water
- 5 g Salt
- 2 g Pepper
- 1 g Espelette pepper
- 20 g Olive oil
- 100 g Bread
Steps
Vegetable Preparation
- Peel and quarter the potatoes.
- Slice the leeks.
Crouton Preparation
- Cut the bread into small cubes.
Vegetable Preparation
- Add 800 g of potato, 200 g of leek, 500 g of water, 5 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Add 1 g of espelette pepper in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 10. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
Crouton Preparation
- Cook in the oven with an oil base.
- Add 20 g of olive oil in a pan.
- Add 100 g of bread in the pan.
- Sauté until golden and crisp to make croutons.
- Transfer the content of the pan on a plate let cool.
Vegetable Preparation
- Serve Hot.
- Pour the soup into bowls.
- Garnish with croutons and serve immediately.
