Spoonfuls of Germany: German Regional Cuisine by Nadia Hassani

Author:Nadia Hassani [Hassani, Nadia]
Language: eng
Format: azw3, epub
Publisher: Back Road Press
Published: 2015-11-15T16:00:00+00:00

Cut the roll in half and butter each half. Spread a thin layer of mustard on each half and top with a slice of cheese. Serve with a glass of beer or wine.

Green Potato Soup

Grüne Kartoffelsuppe

In Palatinate, where this recipe originates, potato soup is often served with yeasted plum cake—not as a dessert but as a side dish. The julienned vegetables—celery leaves, spinach, and leeks—give this light soup a fresh taste.

1 stalk celery with leaves

2 tablespoons olive oil

2 pounds starchy yellow potatoes, peeled and diced

1 carrot, peeled and diced

1 quart canned or homemade beef broth (see recipe)

1 bay leaf

1 leek (white part only), trimmed, washed and julienned

2 cups julienned spinach leaves

Salt and freshly milled black pepper

Pinch of ground nutmeg

Dash of white wine vinegar

4 servings

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