in Germany, Soup Recipes

potato soup

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Ingredients for 4 servings:

  • 250 g asparagus, asparagus heads or broken asparagus
  • 10 g butter
  • 1 liter chicken broth or stock
  • 400 g potatoes
  • 100 g smoked salmon
  • 125 ml cream
  • Salt
  • pepper
  • 1 bunch of dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spring potato soup

Peel and trim the asparagus. Let the skin and ends simmer in the broth with the butter for 40 minutes. Strain through a sieve, reserving the broth. Peel and dice the potatoes. Cook in the broth until tender. In a tall bowl, puree the potatoes using a hand blender, add the cream, and blend thoroughly. Pour through a sieve back into the pot. Cook the asparagus pieces in the potato soup for about 12 minutes. Stir frequently; it will thicken slightly. Season the soup with salt and pepper (and perhaps a touch of mustard or lemon juice). Stir in the finely chopped salmon and chopped dill.

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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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