Saxon Potato Soup

Something Extra
Winter 2012

Recipe Theme

Explore the different flavors of Winter with recipes from our latest edition of Something Extra!

 

Saxon Potato Soup

Saxon Potato Soup
Ingredients
3 bratwurst
1 very large onion, chopped
1 large leek, sliced (white and pale green parts only)
3/4 cup shredded celery root
2 lbs. russet potatoes, peeled and cubed
6 cups vegetable broth or stock
3/4 tsp. caraway seeds
salt and pepper to taste
Directions

Food Editor Patty Mastracco says, “I recently had this soup in Germany. This version is pretty close to what I tasted. Adding the shredded ham hock adds great flavor and texture too.” 

Prep: 20 minutes, Cook: 1½ hours, Serves: 6

1. Brown bratwurst in a large pot over medium heat, cooking halfway through, about 10 minutes. When cool enough to handle, slice 1/8 inch thick and place back in pot; cook until nicely browned. Remove with a slotted spoon and set aside.

2. Add onion, leeks and celery root to pot; cook over medium heat for 10 minutes or until lightly browned, stirring frequently. Add potatoes, broth and caraway.

3. Cover and cook over low heat for 1 hour. Let cool slightly, then puree with a stick or immersion blender or in a blender until smooth. Return to pot and season to taste with salt and pepper. Ladle into bowls and top with bratwurst slices.

Variation: Cook 1 ham hock in 4 cups water for 1 hour or until it falls off the bone. Use cooking liquid in place of vegetable broth and add finely shredded pork to soup after pureeing.

Nutritional Information:
302 calories, 13 g protein, 13 g total fat, 35 g carbohydrate, 3 g fiber, 5 g sugar, 38 mg cholesterol, 904 mg sodium, 8 points

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