Kartoffelsuppe
Kartoffelsuppe (Potato Soup)
2 each Potatoes; Medium
1 each Onion; Medium Size
4 each Celery & Leaves; Stalks
2 tablespoons Vegetable Oil
1 per serving Boiling Water
1 each Bay Leaf; S mall
1/2 teaspoon Salt
2 tablespoons Butter
2 cups Milk; Up to 3 Cups Maybe Used
1 per serving Parsley; Chopped
Peel and thinly slice potatoes, onion and celery. Saute for
3 to 5 minutes in hot vegetable oil. In a large pot, add
all of the vegetables and cover with with just enough
boiling water to cover. Place bay leaf and salt in pot and
boil vegetables until tender. Drain vegetables and reserve
liquid. Mash vegetables into vegetable stock; add butter.
Thin soup with milk as desired; heat until warm. (DO NOT
boil). Ladle into soup bowls and sprinkle with chopped
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