Potato and fried wielkopolska cheese cream soup with camelina oil

Ingredients

  • large potatoes 4
  • white onion 1
  • butter 2 tablespoons
  • vegetable stock 1 l
  • fried Wielkopolska cheese 150 g
  • salt and pepper to taste
  • camelina oil
  • bay leaf 1
  • allspice 2 grains

Recipe

Heat the butter and olive oil in a pan, add the diced onion and pinch of salt. Sauté. Now add the peeled and diced potatoes, and simmer for about 3–4 minutes. Add some vegetable stock, one bay leaf and two grains of allspice. Cook the vegetables till they’re tender. Add the fried cheese, and when this melts, remove the soup from the heat. Serve the soup sprinkled with camelina oil.