Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

1/2 cup (120 ml) (dairy-free) cream or yogurt

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

Try some of our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

Read More

Minestrone Soup

Cold winter days, temperature of -21F/-29C but with wind chill temperature equals -60F/-51C  in the US Midwest (January 27, 2019), warm soup is great for these evening dinners. This serves 6. So if there is just the two of you, dinner is ready for the next two nights!

Serves 6

3 Tbs. (45 ml) olive oil

1 large organic leek, well rinsed and chopped

4 minced organic garlic cloves

2 chopped organic celery stalks

2 organic carrots, chopped into rounds

1 medium organic potato, chopped into bite-size pieces

1 quart (95 ml) organic: chicken bone or vegetable broth

2 cans (each: 14.5 ounces/430 g) organic diced tomatoes, undrained

1 15-ounce (445 g) can organic northern or cannelloni beans, drained and rinsed

1 tsp. (5 g) each: diced oregano and black pepper

2 Tbs. (30 ml) organic tomato paste

1/2 organic lemon or 3 tsp. (15 ml) lemon juice

1 cup (200 g) organic frozen spinach
1 cup (200 g) sliced organic zucchini 

optional: 

• 1 2-inch (3 cm) square Parmesan cheese rind
• pesto*

1. Heat the oil over medium heat.
2. Add leeks and cook until they start to soften, about 6 minutes.
3. Add garlic, celery, and carrots, and cook about 5 minutes.
4. Add the broth, potatoes, tomatoes, beans, zucchini, and black pepper. Increase heat to high.
5. When it starts to simmer, reduce to low, stir in the tomato paste.
6. Squeeze lemon into the soup.
7. Add the Parmesan rind (optional). 
8. Cook 20 minutes until the vegetables are soft.
9. Remove and discard the lemon half and cheese rind.
10. Taste and season if needed with more pepper, lemon juice or tomato paste.
11. Stir in the spinach and remove from the heat.
12. Cool slightly before serving. 
13. *Optional: Spoonful for pesto on top.

*Home made pesto:

A.
2 Tbs. (30 g) pine nuts
1 cup (200 g) basil leaves
2 Tbs. sun-dried tomatoes in oil

1. Combine and process in a blender.

B. 
1-3 Tbs. (15-45 ml) olive oil

2. Add the oil.
3. Pulse to desire consistency.
4. Save any extra pesto for another dish: on top of fish, with paste, on baked chicken....

Read More