Bavarian Kartoffelsuppe Potato Soup Food

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)

Steps:

• Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
• Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
• Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
• Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

GERMAN POTATO SOUP (KARTOFFELSUPPE)

Steps:

• Heat up olive oil on a medium-sized pot.
• Once olive oil is ready, add garlic and onion.
• Cook until garlic becomes fragrant and onion becomes softer.
• Add carrot and celery. Mix and cook for a few minutes.
• Add potatoes, stock and bay leaf.
• Cover with a lid and bring to a boil.
• Keep simmering until the vegetables are slightly cooked (i.e. softened).
• Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
• Add double cream and butter. Mix until butter has completely dissolve.
• Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
• Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
• Mix to combine everything.
• Add spring onions. Mix, taste and adjust the seasoning, if desired.
• Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
• Serve. Garnish with more spring onions, if desired.

KARTOFFELSUPPE (POTATO SOUP)

Steps:

• Peel and thinly slice potatoes, onion and celery.
• Saute for 3 to 5 minutes in hot vegetable oil.
• In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
• Place bay leaf and salt in pot and boil vegetables until tender.
• Drain vegetables and reserve liquid.
• Mash vegetables into vegetable stock; add butter.
• Thin soup with milk as desired; heat until warm. (DO NOT boil).
• Ladle into soup bowls and sprinkle with chopped parsley.

SWABIAN POTATO SOUP (SCHWäBISCHE KARTOFFELSUPPE)

Steps:

• Melt butter in a pot and add onion, parsley, potatoes and carrots. Let it cook for about 5 minute.
• Add flour and give it a stir while cooking it for a few more minutes.
• Now it is time to add the broth. Let it cook for another 20 minute.
• While still on the stove, puree the soup finely with an immersion blender.
• Add salt and pepper to your taste.
• Cut bread in small cubes and toast it in a frying pan in some butter (you can use salad croutons instead). Cut sausage in small pieces and add to soup. Garnish with some parsley.

BAVARIAN POTATO SOUP

Steps:

• In a Dutch oven or large saucepan, fry bacon; drain all but 2 tablespoons drippings. Add vegetables, seasonings and enough water to cover (about 4 cups). Simmer, covered for 2 hours. Garnish with parsley if desired.