Known as kartoffelsuppe in its native land, [kartoffel means potato in German, plus suppe, soup] there are probably as many recipes for this delicious German Potato Soup as there are Großmütter [Grandmothers] in Germany, and the recipes vary greatly between regions. Many include rivels, which can be described as either large noodles or small dumplings, but I have not included those in this submission, which is representative only. Whichever way you go kartoffelsuppe is wonderfully easy to make and is a hearty meal in its own right, especially on a chilly night.
Ingredients.
1 tblsp lard.
4 rashers streaky bacon, rind removed, diced.
1 large brown onion, peeled, chopped.
1 clove garlic, peeled, chopped.
1 leek, white only, sliced.
2 medium potatoes, peeled, diced.
1 stick celery, finely chopped [leaves and all].
1 400g can chopped tomatoes.
3 cups chicken broth.
Leaves from a good sprig of rosemary, chopped.
Salt to taste.
¼ tsp white pepper [or to taste].
1 bay leaf
Leaves from 6 sprigs marjoram.
½ cup chopped fresh parsley.
Method.
Heat the lard in a suitable pot over a hot flame and fry the bacon until crisp then add the onion and cook until golden. Add the garlic and cook until golden, then add all the other ingredients except for the parsley and the marjoram. Bring to the boil, reduce the heat to a simmer, cover and cook for 30 minutes. Add the parsley and marjoram, stir through and serve immediately.
Serve with: Chunks of freshly baked crusty bread.
Serves: 2.
Poddimok 