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Category: Soups
Prep Time: Cook Time: Total Time:
4 tbsp. unsalted butter
3 cloves garlic, peeled and crushed
1 small yellow onion, finely chopped
1/2 leek, white and light green parts only, cut into 1 inch slices
1 1/4 lb. Yukon gold potatoes, peeled and cut into 2 inch chunks
2 2/3 cups chicken or vegetable stock
1 1/4 cups heavy cream
1/4 celery root, finely chopped
2 tbsp. finely grated fresh or prepared horseradish
1 1/2 tsp. finely chopped marjoram
2 whole cloves
2 bay leaves
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped chives
Caramelized onions, for garnish
Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes.
Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.
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SPICED GERMAN POTATO SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
4 tbsp. unsalted butter
3 cloves garlic, peeled and crushed
1 small yellow onion, finely chopped
1/2 leek, white and light green parts only, cut into 1 inch slices
1 1/4 lb. Yukon gold potatoes, peeled and cut into 2 inch chunks
2 2/3 cups chicken or vegetable stock
1 1/4 cups heavy cream
1/4 celery root, finely chopped
2 tbsp. finely grated fresh or prepared horseradish
1 1/2 tsp. finely chopped marjoram
2 whole cloves
2 bay leaves
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped chives
Caramelized onions, for garnish
Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes.
Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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