in Germany, Soup Recipes

East Frisian potato soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg potato(s), floury, diced
  • 250 g bacon, streaky
  • 1 liter of water
  • 500 g crabs (garnets), peeled
  • 3 carrots, diced
  • 1 leek(s), cut into strips
  • some celery, diced
  • 5 onions
  • some fresh, chopped parsley
  • salt and pepper

Instructions

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

Cut the bacon and onions into small pieces. Fry in a pan until golden brown. Deglaze with about a liter of water. Add the diced potatoes and vegetables to the pan. Season with salt and simmer for about half an hour to an hour. Then strain and season with pepper. Divide the pomegranate among plates and pour the soup over it. Serve sprinkled with freshly chopped parsley.

Facebook Comments

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.

Lemon salmon spaghetti

Cheesecake without a base