Swabian Potato Soup Schwäbische Kartoffelsuppe Recipes

SWABIAN POTATO SOUP (SCHWäBISCHE KARTOFFELSUPPE)

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.

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.

KARTOFFELSUPPE (POTATO SOUP)

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.