in Germany, Soup Recipes

East Frisian soup

updated

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Ingredients for 6 servings:

  • 2 pairs of smoked Mettwurst
  • 4 carrots
  • 4 waxy potatoes
  • 2 kohlrabi
  • 1 stalk(s) leek or spring onions
  • 150 g peas
  • 300 g cauliflower florets
  • 2 liters of chicken broth
  • 1 tbsp rock sugar
  • 3 tbsp garden herbs
  • salt and pepper as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

simple and great

Slice the mettwurst sausages. Heat the chicken broth and add the mettwurst slices, then simmer over low heat for about 30 minutes. The broth should have a light smoky flavor. In the meantime, clean, chop, and wash the vegetables. Add the vegetables to the broth and simmer over medium heat for about 30-40 minutes. About 10 minutes before serving, add the rock candy. Season with salt and pepper if desired. Ladle the soup into a tureen and sprinkle with the herbs. Serve with fresh bread and butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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