in Germany

Westphalian carrot soup

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Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 1 tbsp lard
  • 1 onion(s)
  • 500 g potatoes
  • salt and pepper
  • 2 liters of water
  • 50 g bacon, diced
  • 4 Mettwurst sausages

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel, wash, and dice the carrots. Set aside about 250g. Wash, peel, and dice the potatoes. Briefly braise the diced carrots and potatoes in hot lard, season, and deglaze with water. Cook until tender and puree. Dice the onion and cut the sausages into thick slices. Brown the onions, meat, and remaining carrots with the bacon, add to the soup, and simmer for about another 5 minutes. Add fresh parsley at the very end, if desired.

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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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