2 tbsp butter or lard
1 carrot, peeled & chopped
1 stalk celery, chopped
1 leek, cleaned & chopped
3 sprigs parsley, chopped
1 large onion, diced
1 lb potatoes, peel, wash & slice
2 qt beef stock (or less)
1 salt & pepper to taste
1 splash of vinegar
2 tbsp chopped parsley
Directions
Heat the butter or lard in a 4 qt. soup pot. Place
the vegetables, parsley and onion in the pot and fry
in the hot fat until onion becomes transparent. Add
the potatoes and enough stock to cover all the
vegetables.
Add salt and pepper to taste, stir well and cook
until potatoes are tender all the way through and
almost done. Remove about a third of the potatoes
from the pot. Mash the remaining two-thirds and
return to the pot for thickening the soup.
Reheat the soup. Test for seasoning, add just a
hint of vinegar, garnish with the 2 tb. chopped
parsley and serve.
Servings: 1 servings
Kartoffelsuppe (German Potato Soup) Recipe brought to you by Recipe Ideas
Categories: German; Potato; Soup; Vegetable
The History of Recipes
It is possible to trace the history of written recipes way back into history, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef describes how the ancient Romans used many different spices and herbs, including a few that are still present in modern kitchens such as basil, mint and dill. During the succeeding few centuries, the wealthy families of the West competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Kartoffelsuppe (German Potato Soup) recipe.
