John Myers
Contents
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Ingredients
For the soup
- 6 middle Potato (waxy)
- 2 small Shallots, diced oblong
- 1 middle Chopped onion
- 3 small slices Diced black bacon
- 1 Red Diced pointed peppers
- 2 Toes Garlic fresh
- 1 thick slice Fresh ginger
- 1 root Parsnip fresh
- 1 Pck. Mini Vienna sausages
- 1 good tablespoon Vegetable broth according to
- 1 good tea. Dried marjoram
- Salt, pepper both on the m.
- 1 Walnut large piece. Butter
- 1 Tablespoon Flour to bind
- 1 Teaspoon. Sifted powdered sugar
Potato pancakes
- 6 middle Potato freshly peeled
- 2 fresh Free range eggs
- 2 Tablespoon Flour to bind
- 1 good pr. Dried marjoram
- Salt + pepper
- Citric acid
- 1 good tea. Cream / sour cream 20% fat
- Oil for frying
Instructions
The soup
- Peel the potatoes and cut them into cubes of the same size. Likewise the parsnips, the peppers and the onions, also the bacon and the garlic. Bring about 1 liter of water to a boil in the kettle and pour the vegetable stock into a container. Vegetable paste No. 2 With slightly different ingredients
- Now heat up the saucepan (large) and bring the powdered sugar to melt, then let the diced onions sauté in it. Gradually add the peppers, parsnips and potato pieces. I let it go a little glassy and then slowly pour in my vegetable stock. Stir, that should simmer for a good 30 minutes.
- Fry the bacon (cubes) and the small onions. Put aside . The potato soup should now be ready for everything to be tender and soft. Now I put the butter in a small pan, let it froth and sprinkle with the flour. The roux should be golden yellow. I then pour it into the soup, it binds and adds flavor, and then I add the bacon and onion. .
- The soup should no longer simmer, rather draw, because now the little wieners have their appearance. it could slowly get hot in the soup - this is when my potato pancakes come on.
The potato pancakes
- Peel the potatoes, grate them coarsely (or finely), season with salt, pepper, marjoram, sour cream, mix the 2 eggs and the flour together well. Let the oil get hot in a pan and then you can start baking. Place the buffers on a plate. Serve with the soup as a side dish. If you want it more traditional, you can serve it with apple sauce.
- Oh and lastly, if you want, you can sprinkle fresh parsley or chives over the soup.
- PS. Please think away the dumpling dough, I didn't have to make up my mind.
