KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)
Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h48m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 65.8 g, Cholesterol 11.6 mg, Fat 11.1 g, Fiber 10 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 523.6 mg, Sugar 7.3 g
BAVARIAN POTATO LEEK SOUP
I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)
Provided by greksgirl
Categories Potato
Time 1h15m
Yield 12 1 cup, 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large soup pot.
- Add leeks and onion. Slowly sauté until soft but not browned.
- Add potatoes, stock, salt and marjoram.
- Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
- Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
- Add heavy cream and white pepper just before serving.
BAVARIAN WURST HAUS BERLINER POTATO LEEK SOUP
from cdkitchen.com easy and delicious recipe for winter soup
Provided by malinda sargent
Categories Cream Soups
Number Of Ingredients 10
Steps:
- 1. Melt butter in large soup pot. Add leeks and onion. Slowly saute until soft but not browned. Add potatoes and stock. Add salt and marjoram. Bring to boil. Boil slowly 30 minutes. Reduce heat to a simmer, add half-and-half and simmer 10 minutes, stirring constantly. Add heavy cream and white pepper just before serving.
POTATO LEEK SOUP WITH BEER BRATWURST
A rich creamy potato soup infused with Chocolate Stout. Beer Bratwursts braised in Stout are served with the soup. The Potato Leek Soup can be served as a Main coarse.
Provided by Potagekempcc
Categories German
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
- Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
- Add wine and reduce by one-half.
- Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
- Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
- Serve soup in warm bowls.
- Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
- *Chef's Note: The Stout should be room temperature.
Nutrition Facts : Calories 1978.1, Fat 147.9, SaturatedFat 79.8, Cholesterol 477, Sodium 2952.6, Carbohydrate 104.8, Fiber 10.3, Sugar 18.2, Protein 40.4
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BERLIN POTATO SOUP - GERMANFOODS.ORG
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Cuisine BerlinCategory Soup
- Peel and chop onion, Peel and dice potatoes. Wash and slice leek. Peel and chop carrots, celery and parsley-root. Dice bacon and put into a deep pan with hot oil, add onion and sauté until glassy. Add the vegetables and stew for 10 min. Cover with vegetable stock, add marjoram, caraway and cook for about 30 min.
- Remove 1/3 of greens and keep into a pot. Mash remaining vegetables to thick consistence. Add diced veggies and season with fresh ground pepper. Slice sausages and let simmer into the soup.
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