Tuesday, March 8, 2011

Taste of Home: Kartoffelsuppe (potato soup)

Turns out, I love cooking.  However, the best part of cooking is when other people eat - and like (!) the food you make. 

The other day I made Dampfnudel and brought them in to work.  There are a few typical side dishes that are served with Dampfnudel: Vanillesosse (vanilla sauce), Weinschaumcreme (zabaglione(?)) or potato soup.  Since I prefer savory dishes over sweet ones, I made the potato soup to go along with it.   After tasting it, several of my work colleagues asked for the soup recipe.

So today, it's nothing fancy, just a basic potato soup, that ended up being (almost) vegetarian, but does not have to be.  

I found the recipe on a site that contains several recipes from the Palatine area in Germany.  Since I did not have all the ingredients on hand, I modified it slightly. 

I started out dicing a large onion and sauteed them with about 2 TBsp of margarine.  

Then I cut up 2 leeks and added them to the pot to allow them to sautee a bit, too. 

Now I cut 2 lb of potatoes and 2 carrots in slices and added them to the pot.  Finally, I added 1.5 l of bouillon.  

The original recipe calls for celery root, which I did not have.  Instead I had celery, but I was concerned that it would not be easy to blend with the rest of the ingredients. So, when I added the celery to the soup, I did not cut it small to ease the later removal of the pieces. 

I simply added salt to taste, but you can add marjoram, nutmeg or parsley to taste.  

I allowed the soup to simmer until all the vegetables were done and soft.  Then I removed the celery  before  pureeing the whole thing with an immersion hand blender.

The final product looked like this.  The carrot snippets on top are my sorry attempt at decoration... Clearly I have a lot to learn with regards to food photography. 

At least it tasted pretty good.

Recipe: Potato Soup

2 lb potatoes - sliced
2 large carrots - sliced
2 leeks - sliced
1 large onion - diced
2 Tbsp Margarine
1.5 l Beef Bouillon
Salt, marjoram, nutmeg and or parsley to taste

Sautee onions and in margarine.  Add leeks and continue sauteeing.  Then add potatoes, carrots and beef bouillon.  Continue simmering for approx. 30 min or until all the ingredients are tender.  

Blend with immersion blender. 

1 comment:

  1. Looks delicious Stephanie! Wish I were there to try some!

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