Serves
4.
60 g
butter
15 g
sugar
1
small onion, chopped
1/8 l Ayinger Altbairisch Dunkel
1/8 l beef stock
300 g
raw potatoes, peeled
2
tbsp cider vinegar
3
tbsp sour cream
Salt,
pepper
60 g
leeks (light green parts only), chopped
1
sage leaf
1 tsp
finely chopped marjoram
Heat
butter in a saucepan, add sugar and allow to caramelise.
Add chopped onion' pour in beer and stock.
Add
the sliced or chopped potatoes, cider vinegar and sour cream, cook until soft, blend with a hand blender and season to taste.
Blanch
the finely chopped leeks in a small amount of hot water and add to the soup.
Finally, stir in the finely chopped sage leaf and the marjoram.