Kartoffelsuppe (german potato soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean Bacon |
| 1 | medium | Onion -- diced |
| 2 | mediums | Leeks, Trimmed Of Roots And Dark Tops -- diced |
| 2 | Celery Stalks -- julienned | |
| 3 | mediums | Carrots -- julienned |
| ¼ | cup | Fresh Parsley -- finely chopped |
| 6 | cups | Beef Stock |
| 2 | pounds | Potatoes -- diced |
| 1 | Bay Leaf | |
| 10 | Black Peppercorns | |
| 3 | Juniper Berries -- optional | |
| 1 | teaspoon | Caraway Seeds |
| ½ | teaspoon | Ground Nutmeg |
| ½ | teaspoon | Dried Marjoram -- optional |
| Salt And Pepper -- to taste | ||
| ½ | cup | Sour Cream -- optional |
| Fresh Parsley Sprigs -- optional | ||
Directions
1. Cut the bacon into 1-inch squares and place in a large saucepan or Dutch oven. Slowly fry it over medium heat. When it is just short of being crisp, remove the bacon, draining and reserving it.
2. Add the onion, leeks, celery, carrots, and parsley and cook until the onion wilts. Add the beef stock and potatoes; raise the heat to high and bring to a boil. Add the bay leaf, peppercorns, juniper berries, caraway seeds, and nutmeg. Boil for 20 to 25 mins or until the potatoes are soft when pierced with a fork. Add the reserved bacon pieces.
3. At this point, you can go one of two ways: You can serve the soup as a clear soup, sprinkling it with a little marjoram, salt, and pepper; or remove the potatoes with a slotted spoon, placing them in a large bowl. Mash them, and add ½ cup of sour cream and blend thoroughly. Then stir potatoes back into the soup. This makes a creamier style Kartoffelsuppe.
4. In both cases, remove bay leaf and add a sprig or two of parsley on top of the soup before serving. Makes 4 servings.
Recipe By : In The Kitchen With Bob (Bowersox) - ISBN 0-688-13797-0
From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking