# Potato

This recipe is modified version of {cite}`Gerlach2013`.

```{list-table}
---
header-rows: 0
widths: 15 25 80
---

* - 750
  - g
  - Potatoes
* - 250
  - g
  - Carrot, Leek, Celery
* - 2
  - Tbsp.
  - Butter
* - 1
  - tsp.
  - Marjoram or Oregano
* - 1
  - L
  - Vegetable Stock
* -
  -
  - Vegetable Oil
* -
  -
  - Salt
* -
  -
  - Black Pepper (freshly ground)
* -
  -
  - Nutmeg (freshly ground)
```

1. Step

    Cut the potatoes in fine slices and coarsely chop the other vegetables.

1. Step

    Heat some oil in a heavy casserole, add butter and all the vegetables and stir fry for a few minutes to brown lightly.
    Season with salt, freshly ground black pepper and nutmeg and Marjoram or Oregano.
    Fill up with beef stock and simmer with lid on for at least 15 minutes.

1. Step

    Use immersion blender to smoothly purée the soup and add water if it thickens too much.