 Tutorial Information: |
Berlin potato soup
1 1/2 lbs. floury potatoes
soup vegetables (2 carrots, 2 celery stalks, 1
leek, 1 bunch of
parsley, (parsnips)
1 mild onion
1 tbsp clarified butter
4 cups/1 liter hot meat stock
1 tbsp rubbed marjoram
salt and pepper
1/2 cup cream
2 pieces of slices bread, diced into croutons
4 oz. lean bacon (ham)
2 tbsp butter
1. Wash and peel the potatoes, then dice them
finely. Dice the
soup vegetables and the onion. Melt the
clarified butter in a large
pan, and fry the onions and soup vegetables
until the onions are
transparent. Add the potatoes and fry briefly
with the other vegetables.
2. Pour on the meat stock, season with
marjoram, salt, and pepper,
and boil for 20 minutes.
3. Stir in the cream and blend the soup.
4. Dice the bread and bacon finely. Fry the
bacon in the butter.
Add the croutons and fry until golden. Scatter
over the soup,
sprinkle with parsley, and serve straight
away.
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