Krautlsuppe Bavarian Herb Soup Recipes

BAVARIAN KOHLRABI SOUP

Steps:

• Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

GREEN HERB SOUP

Steps:

• Melt butter, add green onions, and fry over a low heat until tender. Add diced potato and stir for 1 minute. Add lettuce. Cover with water and bring to a boil. Simmer for 20 minutes. Stir in lemon juice and pepper. Using a blender blend until smooth OR push soup through a sieve if no blender is available. Add herbs and cream. Chill.

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.

HERB SOUP

Steps:

• To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
• Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
• For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.

KRAUTLSUPPE (BAVARIAN HERB SOUP)

Steps:

• You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest.
• Melt the butter in a deep pan and fry the onion gently until transparent.
• Add the herbs and sweat them for a moment before you pour in the water or broth.
• Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes.
• Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper.
• Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table.