Velouté Soup with Potato Skin Crisps

Recipe for Multi Taste Hot Air Fryer

Ingredients

2 People

Step 1

For the Velouté Soup: Peel the potatoes, reserving the skins for later.

For the Velouté Soup:

Large potatoes, peeled (keep the skins for crisps)

Step 2

In a pot, add the potatoes, onion, shallot, and garlic heads. Add the salt and water, then bring to a boil.

Large white onion, chopped

Shallot, chopped

Heads of garlic, halved crosswise

tsp. Salt

ml Water

Step 3

Reduce to a simmer and cook for about 20-25 minutes, until the potatoes get soft.

Step 4

Once cooked, remove the garlic heads and squeeze out the softened garlic into the pot.

Step 5

Add the silken tofu and blend everything in a blender until smooth and creamy. Adjust the seasoning as needed.

g Silken tofu

Step 6

For the Potato Skin Crisps (Air Fryer): Preheat the Multi Taste Hot Air Fryer to 180°C (350°F).

Step 7

Toss the reserved potato skins with 1 tbsp of olive oil until they are well coated.

For the Potato Skin Crisps:

Potato skins from the potatoes

tbsp. Olive oil

Step 8

Place the potato skins in a single layer in the air fryer basket. Avoid overcrowding to ensure they cook evenly.

Step 9

Air fry for 8-10 minutes, shaking the basket halfway through, until the skins are golden and crispy. Adjust the time if needed.

Step 10

For Serving: Serve the velouté in a bowl.

Step 11

Drizzle with a bit of olive oil.

tsp. Olive oil

Step 12

Top with the fried sage leaves, crushed walnuts, and a few pieces of potato crisps.

Fried sage leaves

Crushed walnuts

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