Potato Crème
Soups
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 400 g Potatoes
- 1 Onion
- 1 Celery stalk
- 50 cl Meat or chicken broth
- 50 g Butter
- 10 cl Milk
- To taste Pepper
- To taste Nutmeg
Instructions
- Peel the potatoes and the onion.
- Chop the potatoes, the onion and the celery stalk up into small pieces.
- Add to the broth and boil for 20 minutes, topping with water as necessary.
- Season with a small pinch of nutmeg and pepper.
- Whirl everything in the mixer, together with the butter and the milk.
- Check to ensure that consistency is as required, otherwise add a little more milk. Dress with either 3.5 ml of Aceto Sopraffino, or 1.5 ml of Aceto Sopraffino Riserva.
Notes
Here too experiments have shown that Aceto Sopraffino goes extremely well with products with a high starch content. In this case the recipe we have selected is a simple potato cream soup that will be dressed with either Aceto Sopraffino or with Aceto Sopraffino Riserva after preparation. The sweet-sour taste of either will work to enhance the flavour of the soup and create a perfect balance with the sweetish flavour typical of the starch components, making the final result pleasurably palatable, although the Aceto Sopraffino Riserva here will increase flavour and particularly sensory palatability, taste persistence and spiciness.
Organoleptic analysis
OUR VINEGAR
The full bodied flavour of the potatoes with their high starch content goes perfectly well with both the Aceto Sopraffino or with the Aceto Sopraffino Riserva.
