Sunday, February 19, 2017

Pfaelzer Grumbeersuppe (potato soup)

  • 7 medium potatoes
  • 1 onion
  • 1/2 celeriac
  • 1 carrot
  • 1 leek
  • 88 g butter
  • 750 ml beef broth
  • 75-150 g cream or creme fraiche
  • salt, pepper and marjoram
Wash, peel and cube the vegetables. Heat the butter in a large pot and sweat the vegetables in it. Add 500 ml of the broth and cook for ~30 minutes until the vegetables are very soft. Puree everything together and add the rest of the broth. Add salt, pepper and marjoram to taste. Enrich with cream just before serving. Serve with salty Dampfnudeln

Serves 6-8. 

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