GERMAN POTATO SOUP (KARTOFFELSUPPE)
Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl! It's one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)
Provided by Neriz
Categories Soup
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 318 kcal, ServingSize 1 serving
SWABIAN POTATO SOUP (SCHWäBISCHE KARTOFFELSUPPE)
Food in Swabia is world renowned and is often described as very hearty and rich in tradition. Recipes have been handed down from generation to generation. They often only include a few ingredients or they are a combination of multiple recipes. Much loved by the Swabians are soups. There are many variations of soups, many of which include pasta and/or wurst. This love of soup has given them the name "Soup Swabians (Suppenschwaben)." http://germanculture.com.ua/main-dishes/swabian-potato-soup-schwabische-kartoffelsuppe/
Provided by Elijah Jane
Categories Potato
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386.4, Fat 19.9, SaturatedFat 9.2, Cholesterol 37.8, Sodium 2443.7, Carbohydrate 37.1, Fiber 4.7, Sugar 4.8, Protein 15.1
SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Provided by Puppyfood
Categories No Mayo Potato Salad
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
- Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g
KARTOFFELSUPPE (POTATO SOUP)
Make and share this Kartoffelsuppe (Potato Soup) recipe from Food.com.
Provided by Julesong
Categories German
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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- Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
- Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
- After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).
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