Kartoffelsuppe /potato soup/

750g of floury potatoes /mehlige Kartoffeln/

quarters ~1cmX1cm.

150g of fresh Mushrooms /Champignons/

clean, peel and cut into

clean, depending on the size cut in

halfs or

Or some out of the can.

1 part of soup greens like Carrots, and Celery, etc.

small

quarters

clean, chop up very

/Suppengrn/

1 Onion /Zwiebel/ and 1 clove of Garlic /Knoblauch/ peel, chop up small

and

2 tablespoons of clarified Butter /Butterschmalz/ make it melt in a pot, add the

floury potatoes and roast them
gently, add then the Champignons
and roast them
gently for a short
time, then mix in the soup greens,
onion and garlic.

800ml of hot meat broth /Fleischbrhe/

add to it

1 teaspoon dried lovage /Liebstckel/

add

salt and pepper /Salz/ /Pfeffer/

spice with it and let it simmer for

20mins.

1 bunch flat leaf parsley /glatte Petersilie/

clean and chop up small

(how much you prefer)

150g breakfirst bacon /Frhstcksspeck/

cut into small squares and roast

them at small
heat till the
fat melts and
goes off (the
meat is like
golden/brown).

200ml whipping cream /Schlagsahne/ or sour cream /saure Sahne/ (what you like
more)

add it by using an immersion

blender to the soup and let it boil up
one time.

Before serving add the bacon and

the flat leaf parsley.

All together should a look a bit like a puree. (On the left are the potato fritter or
potato pancakes /Reibekuchen/
recipe follows)

Additional you can eat potato

pancakes to it with stewed apples.
Also you can add roasted crunchy bread quarters made out of bread slices to the
soup.
Another version is to add slices of
sausages
to the soup
or a whole
one.

Potato fritter or potato pancakes /Reibekuchen/

1 ,5 kg of potatoes, salt,
+ 1/8 thicker sour cream, 3 tablespoon flour
Or
+ 1-2 eggs, 2 tablespoons semolina or flour
Wash the potatoes, peel, grate them raw, take a bit of the potato water(potato
starch) off, instantly mix it with the other ingredients, take a pan and make
palm(of the hand) big round cakes in a pan with hot oil or deep-frying fat till they
are golden brown and a little bit crunchy.

Then you can dip them during eating in the stewed apples like on the right pic.

I hope you enjoy this recipe out of the German cousine