Citizens, few things hit the spot better than a delicious potato soup – and the Germanic version is perhaps my favorite of all of them!
Potato soup is a soup of traditional German and Austrian cuisine. Its main ingredient – unsurprisingly – is potatoes, and if the consistency is relatively viscous it is called a stew.
There are a number of different recipes and the preparation is very different from region to region. The potatoes are cooked, possibly together with other vegetables such as carrots, celery and onions, in salted water or in broth.
In this case, the vegetables used are mainly seasonal. After the cooking process, the potatoes are pureed or mashed with a potato masher. Depending on the recipe, fried bacon cubes or fried onions and fresh parsley are added to the soup. As spices different are herbs and paprika and pepper used.
In some versions of potato soup, other additions include sausage, Vienna sausage, meatballs, black pudding, smoked sausage or other meat or meat preparations.
The version is ruthlessly authentic and is served at Chez TFD with Tyrolean speck!
Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.
The first historical mention of Tyrolean Speck was in the early 13th century when some of the current production techniques were already in use. Südtiroler Speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.
Like prosciutto and other hams and most German Speck, Tyrolean speck is made from the hind leg of the pig. It is deboned before curing.
A leg of pork is deboned and divided into large sections called “baffe”, and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks.
After this, the smoking process begins, Tyrolean Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F). It is then matured for five months.
Citizens, I have every possible confidence you will devour this immediately upon making it! 😀
Battle on – The Generalissimo
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The Hirshon German Potato Soup – Kartoffelsuppe
- Total Time: 0 hours
Ingredients
- 2 1/4 lbs. potatoes (floury cooking)
- 1 large onion
- 2 carrots, peeled
- 1 small piece destringed celery
- 1 small stick leek, light green and white part only, split and rinsed to remove dirt
- 6 1/3 cups (1.5 liters) vegetable stock
- 1/2 cup / 100 grams Tyrolean speck (strongly preferred) or use artisanal bacon
- 1 cup heavy cream
- 1 tablespoon fresh marjoram
- nutmeg
- clarified butter
- Salt and pepper
- Minced chervil, celery leaves and parsley for garnish
Instructions
- Peel potatoes and cut into pieces about ¾ inch / 2 centimeters in size. Peel carrots & cut into pieces. Cut leek into rings. Chop celery roughly. Peel onion and chop. Cut the speck or bacon into small cubes. Finely chop some celery leaves, chervil and parsley & put aside until serving.
- Heat a pot with 1 tablespoon of clarified butter and fry the diced speck or bacon crisply for about 2 minutes, turning occasionally. Lift the bacon out of the pot and drain on kitchen paper.
- Add the vegetables to the pan and sauté for 4 to 5 minutes, stirring occasionally. Add vegetable stock and stir in marjoram, then bring to the boil. Once the soup boils, reduce the heat a little and simmer for 25 – 30 minutes with the lid closed.
- After 30 minutes, remove the soup from the heat, season with salt, pepper & nutmeg and add cream. Purée the soup with a blender or immersion blender and if necessary add a little stock if the soup is too thick.
- Put creamy potato soup in deep plates and serve garnished with finely chopped herbs and speck cubes.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 653.91 kcal
- Sugar: 8.13 g
- Sodium: 1885.65 mg
- Fat: 43.39 g
- Saturated Fat: 23.91 g
- Trans Fat: 0.03 g
- Carbohydrates: 58.68 g
- Fiber: 8.55 g
- Protein: 11.05 g
- Cholesterol: 125.79 mg
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