in Germany, Soup Recipes

Nuremberg vegetable soup

updated

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Ingredients for 6 servings:

  • 2 liters of meat broth
  • 60 g goose fat or pork fat
  • 1 large onion(s)
  • 2 stalk(s) leeks
  • 3 carrots
  • 4 potatoes
  • 2 tbsp flour
  • 2 tbsp sour cream
  • 2 egg yolks
  • 1 bunch of chervil or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Specialty from Franconia

Heat the lard. Chop the onions, carrots, and leeks and fry them in it. Dust with flour and continue frying briefly. Then add the meat broth and simmer for a quarter of an hour. Peel the potatoes, cut them into small cubes, and let them simmer for another twenty minutes. Remove the pan from the heat, whisk the cream with the egg yolks, and stir into the soup. Sprinkle the mixture with the chopped parsley or chervil.

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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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