Black Forest Potato Soup Recipes

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

Steps:

• Melt butter on medium heat.
• Add onion and saute for 2 minutes, being careful not to brown the onions.
• Sprinkle flour over the onions and cook about 5 minutes, stirring often.
• Gradually add chicken broth.
• Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
• Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• Stir in half& half; heat through.
• Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

BLACK FOREST ESCARGOT SOUP

Steps:

• Beurre Manie: Combine butter and flour in a small bowl and blend well.
• Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• Pour in wine, broths and creme fraiche, simmer 20 minutes.
• Stir in escargot, reserved liquid, chives, parsley and aniseed.
• Pinch off bits of Beurre Manie and whisk into soup, one at a time.
• Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

BLACK FOREST POTATO SALAD

Steps:

• In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
• Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
• Mix in apples.
• Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently.
• Season with salt.