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Kartoffelsuppe (german potato soup)
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| Artist: |
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| Categories: |
Soups & Stews |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 2
| tbsp | Butter or lard | | 1
| | Carrot, peeled & chopped | | 1
| | Stalk celery, chopped | | 1
| | Leek, cleaned & chopped | | 3
| | Sprigs parsley, chopped | | 1
| large | Onion, diced | | 1
| lbs | Potatoes, peel, wash & slice | | 2
| quart | Beef stock (or less) | | | Salt & pepper to taste | | | Splash of vinegar | | 2
| tbsp | Chopped parsley |
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Procedures:
| 1 | Heat the butter or lard in a 4 qt. soup pot. | | 2 | Place the vegetables, parsley and onion in the pot and fry in the hot fat until onion becomes transparent. | | 3 | Add the potatoes and enough stock to cover all the vegetables. | | 4 | Add salt and pepper to taste, stir well and cook until potatoes are tender all the way through and almost done. | | 5 | Remove about a third of the potatoes from the pot. | | 6 | Mash the remaining two-thirds and return to the pot for thickening the soup. | | 7 | Reheat the soup. | | 8 | Test for seasoning, add just a hint of vinegar, garnish with the 2 tb. chopped parsley and serve. |
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