John Myers
Berliner Potato Soup
The perfect Berliner Potato Soup recipe with a picture and simple step-by-step instructions.
- 4 piece Potatoes, about 400 g
- 1 piece Carrot
- 1 Bit Fresh celery
- 1 piece Leek
- 1 piece Onion
- 1 Bit Garlic
- Clarified butter
- 600 ml Meatsoup
- Dried marjoram
- Black pepper from the mill
- 100 ml Cream
- 100 g Bacon, diced
- 2 Discs Loaf
- 1 Sting Butter
- 1 Sting Chives
- Peel and finely dice the potatoes, carrot and celery. Clean the leek and cut into small slices. Peel and finely dice the onion. Cut the chives into small rolls. Heat the meat stock.
- Heat the clarified butter and let the vegetables sear well. Deglaze with hot vegetable stock and season with salt & pepper & marjoram, add chives, put the lid on and simmer on a low heat until the vegetables are soft.
- In the meantime, dice the bacon (or buy one diced straight away) and cut the bread slices into small pieces.
- When the vegetables are soft (I cut off a portion and ate it like that ..) add the cream and puree everything finely. If the soup is too thick, stretch with hot meat stock until the desired consistency is reached, then season again to taste. Put the lid on and let it stand.
- Now heat the butter in a pan and fry the bacon cubes in it, then degrease on crepe. Now stir-fry the bread cubes in the remaining fat and then degrease on crepe.
- Put the finished soup in a soup cup, add the cross cubes and now ….. enjoy your meal …..
- Note …. the soup with the vegetable piece looked so delicious after cooking that I didn’t puree some of it, I almost prefer it when I look at what I bite …. the Berliners may forgive me .;)))) … but it was also delicious … that’s why “the unpureed version” …
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