German Potato Soup
This week's Soup Sunday creation was all Eric's idea. He found this on Instagram from the 60 Minute Chef. This has great flavor with the bacon and kielbasa. (Note- Kielbasa is cooked ahead of time) Very hearty meal which makes a lot. Leftovers for lunch!
2 cups Yellow onion - diced
1 cup Carrot - diced
1 cup Celery - diced
1 medium Shallot - minced
4 slices Bacon - 1/2" dice
1.5 Quarts Chicken stock
2 tsp Marjoram, dried - sub: thyme
2 tsp Black pepper - freshly cracked
2 tsp Kosher salt
1/2 tsp Nutmeg
1 cup Heavy cream
1 Tbsp Brandy
12 oz Cooked Kielbasa - halved and sliced
3 Tbsp Parsley - minced
2 Tbsp Chives - minced
Peel and dice potatoes. Cover in pot with cold water while prepping rest of ingredients
In a large pot over MED HIGH heat, sauté bacon until just shy of crisp. Remove bacon, set aside. Add onions, shallot. Cook 2 min. Add celery, carrot and dry spices, cook 2 min.
Add potatoes and stock until potatoes just covered. Combine well.
Cover, bring to boil. Uncover, reduce heat and simmer 15 minutes or until potatoes are just barely fork tender. Turn off heat.
Carefully scoop 50-75% of the mixture (depending how smooth vs. textured you want it, into a blender and puree for about 10 seconds. Do this in batches to not overfill the blender container. Be careful – it's hot! Return pureed mix back into the pot and combine.
Add heavy cream, brandy, whisk well. Add cooked bacon and kielbasa to soup, combine. Cover and let sit off heat for 10 minutes. Add parsley and stir through. Taste and adjust seasoning.
Garnish with chives and a crack of black pepper.
Comments
Post a Comment