Schmackhafte Kartoffelsuppe
Yield – 4 servings
You can always make this vegetarian or vegan if flavor is not an issue.
Ingredients
* 1 tablespoon vegetable oil
* 1 medium onion, diced
* 3 cloves garlic, minced
* 2 stalks celery or 1/2 small celery root, diced
* 2 medium carrots, diced
* 2 pounds potatoes, peeled and cubed
* 1/2 teaspoon dried marjoram
* nutmeg, to taste
* salt and pepper, to taste
* 2 cups (1/2 liter) chicken or vegetable stock
* 2 cups (1/2 liter) Helles or other light lager beer
* 2 whole bay leaves
* 1/3 cup cream
* fresh parsley (optional garnish)
* sausage slices or bacon – cooked
Directions
1 – Heat the oil in a large pot over medium heat.
2 – Add the onion to the oil and sauté until translucent, 3 to 4 minutes.
3 – Add garlic, celery, carrots, potatoes, marjoram, nutmeg, salt, and pepper to the pot and sauté until fragrant, about 1 minute.
4 – Add the beer and stock plus bay leaves to the pot and bring it to a boil.
5 – Reduce the heat and simmer until all the vegetables are softened, about 20 minutes.
6 – Pick out the bay leaves and discard.
7 – Pour 1/2 of the soup into a different container.
8 – Using an immersion blender, blend 1/2 of the soup until smooth.
9 – Pour the blended soup back into the main pot and add the cream. Stir to combine.
10 – Simmer the soup until the flavors marry, about 3-4 minutes.
11 – Adjust seasoning to taste.
12 – Serve with the parsley and the sausage slices or crumbled bacon.
Crescent City Brew Talk 