Grandfathers Soup Recipes

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

GRANDFATHER'S SOUP

Steps:

• Heat 2 tablespoons of the butter in a large pot over moderate heat and saute onion until tender but not brown (about 5 minutes).
• Add potatoes, water and salt and bring to a simmer.
• Meanwhile, mix the remaining butter, flour and enough milk to make a stiff dough.
• Drop pea size balls of the dough into the soup.
• Cook until potatoes are tender, about 8-10 minutes.
• Stir in the cream, milk or half and half.
• Return to simmer before serving.

GRANDFATHER'S SOUP

Steps:

• In a wide heavy-based pan, cook the onion in the butter gently for 10 minutes, or until it begins to brown.
• Add the diced potatoes and cook for 2-3 minutes, then pour in teh stock. Add the bay leaf, salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
• Meanwhile, make the noodles. Sift the flour and salt into a bowl and rub in the butter. Stir in the parsley, and add the egg to teh flour mixture and mix to a soft dough.
• Drop half-teaspoonfuls of the dough into the simmering soup. Cover nd simmer gently for a further 10 minutes. Ladle the soup into warmed soup bowls, scatter over with a little parsley, and serve immediately with chunks of bread.