Roasted potato soup with cream

Preparation

1 Wash and dry the potatoes, peel and cut into large pieces. Peel garlic and slice. Peel and dice the onions. Wash the thyme, shake it dry and pluck the leaves. Mix prepared ingredients in a bowl with olive oil. Then sauté in a hot pot until golden brown. Add the paprika powder and sauté briefly. Deglaze with vegetable broth and leave to cook for about 20 minutes.

2 Roughly chop the cashew nuts and fry in a pan without oil. Sprinkle powdered sugar over the nuts using a sieve, caramelize and season with a little salt and let it cool on a flat sheet. Wash the oregano, shake it dry and pluck the leaves.

3 As soon as the potatoes are cooked, add Oldenburger Shani, boil briefly and finely mix for about 3 minutes with a blender. Season with salt, pepper, sugar and nutmeg. Garnish with cashew nuts and oregano.

Tip: To give the topping a little kick, simply sprinkle 1 pinch of curry powder over the cashew nuts while caramelizing them in a pan.