Vienna Potato Soup

| November 15, 2016 | 0 Comments

Ingredients

1 kg waxy potatoes in big cubes

20g dry porcini

100g smoked bacon in stripes

1 tsp caraway seeds

2 tsp dry marjoram

1 dry bay leaf

1 onion chopped

1l veggie broth or water or why not chicken broth

pinch nutmeg

150g Créme fraiche+1tbsp flour+1 big splash soup

 

Preparation

1.Soak the porcini in water for 1h.  Use most of the water later.

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2.  Sauté softly the chopped onion and bacon stripes in butter

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3. After 3-4min add marjoram and caraway seeds and roast it a little bit.

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4. Then add the big potatoe cubes.

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5. Add the porcini with part of the water. Also add salt.

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6. Then add veggie broth or water and bay leaf.  Heat it until bubbling, then add lid. Let it cook for 30min. on low heat.

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7. Around 5min before the end combine créme fraiche with flour and a big scoop of soup in a bowl.  Mix it it carefully.

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8. Put it into the soup and cook it on high heat for 5min. So that the flour is dissolved and the soup is thickened. Also add some nutmeg.

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9. Optional add some sour cream or fresh marjoram on top.  ENJOY

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Category: Berlin Kitchen

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