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Kartoffelsuppe
(Potato Soup)
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Photo: © creative studio - Fotolia.com |
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3 slices Bacon, cut into pieces
2 tablespoons Vegetable Oil
1 Yellow Onion, chopped small
4 Carrots, sliced
1 1/2 lb Potatos, chopped into small cubes
1/2 cup thinly sliced Leek
2 Bayleaves
2 Cloves
4 cups Vegetable Broth
Chopped Parsley, Marjoram, and Thyme (amounts are to your taste)
3 Sausages (like Knackwurst or Frankfurters)
Salt & Pepper
Optional - 1 cup Creme Fraiche
In a large pot, heat up the oil. Add bacon and allow some of the fat to be rendered. Add the onions. Cook until transluscent. Add remaining vegetables and broth - add enough broth to cover vegetables completely. Add the bay leaves and cloves. Bring to a boil, then simmer for 30 minutes.
Remove the bay leaves and cloves. At this point, you can leave the soup as is, mash the vegetables with a potato masher, or puree the soup in a blender ... depending on how you prefer the texture of your soup.
Add the chopped parsely, majoram, and thyme to taste. Add salt and pepper to taste. Slice up the sausages into bite-sized pieces and add them to the soup. Allow the soup to simmer for another 10 minutes to heat the sausages.
Serve hot. For some added creaminess, you can top each bowl of soup with a dallop of Creme Fraiche.
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