Sunday, 19 November 2017

Globecooking recipe : Kartoffelsuppe (potato soup) (Germany)

You can't beat a bowl of soup on a cold winter's evening and it generally ends up being our Sunday evening meal. After a big roast, we're never that hungry and it's a great way of using up any leftover veg, as well as being a healthy, tasty and cheap option. This German-inspired recipe can be tweaked to use up whatever you have in the fridge and if there is any left over, it tastes even better the next day when the flavours have mingled.

Kartoffelsuppe (potato soup)


1 pack bacon lardons
2 onions
1 clove of garlic, minced
4 or 5 fairly large potatoes (about 1kg)
2 leeks
2 carrots
1/2 a celeriac (celery root), grated - you could substitute a stick of celery if you can't find celeriac
chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
 salt & black pepper
1 bay leaf
 fresh parsley to garnish (optional)

Fry the bacon, garlic and onions. Drain off any excess fat.

Chop and grate all the vegetables and add to the pot. Cook, stirring to prevent sticking, for about 5-10 minutes until they start to soften and take on some colour.

Cover in chicken stock - use homemade, liquid, stock cube, stock pot, whatever you like ! Add the herbs and spices. Cook for about half an hour until the vegetables are soft but not mushy and the liquid has reduced. Scatter over some fresh parsley at the end if you're feeling swish !

Adding to this month's #KitchenClearout linky as it's great for clearing out the veg compartment of the fridge.

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