For
The Love of Your Heart
Easy Esselstyn Diet Recipes
with Pictures: German
Potato Soup
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Dinner: 006 |
German Potato Soup Traditional Style |
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Posted by:
Klaus Daily Dinner Pictures for a Month |
Dinner
Potato soup can
be prepared in any season but is especially tasty using the first new
potatoes in the spring. It is basic low-cost soup commonly served in the
rural countryside. |
Served
This soup is very light, full of earthy mineral taste from the root vegetables combined with a slight sweetness from the carrots. Its simple taste is sort of “addicting” enticing to more helpings. |
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Get in Advance: Low-salt vegetable broth 1 med red turnip 1 med parsnips 1 med celery root 1 med onion 2 carrots 2 celery stalks 2 Russet potatoes 5 small red potatoes Organic Worcestershire sauce Bragg Liquid Amino Liquid Smoke 1 bunch cilantro 1 bunch fresh dill Have On Hand: Chives ‘Hot Dogs’ (Smart Dogs) |
Ingredients
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Recipe Adapted from North German Family Recipe: For4 big portions. Preparation time 2 ½ hrs. Chop all Root Vegetables Boil 6 cups of Vegetable Broth in big casserole Chop into small pieces (1/4 in): Celery root Small red turnip Medium parsnip Add and boil for 1/2 hour. Chop all soft vegetables Meanwhile Chop into small pieces (1/4 in): Med onions Carrots (washed but not peeled) Celery stalks Leek (if available) Add vegetables, boil and then simmer for an additional 1 hour Chop Potatoes Meanwhile Do not peel if new potatoes. Collect cut potatoes in a bowl filled with water for preventing browning from oxidation of vitamin C through air contact. Slice into small pieces (1/2 in) Add and let boil for an additional 30 min Add Flavoring Ingredients Add 1 cup each of chopped dill and cilantro 2 tablespoons Worcestershire sauce 1 tablespoons Bragg Liquid amino 2 teaspoons Liquid Smoke Let simmer for another 15 min until Russet potatoes are starting to fall apart, mash potatoes a bit for thicken the soup Serve Sprinkle with chopped
chives before serving. |
Workplace
Cut skin off cerery root
Cube celery root
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Peel and cube red turnip
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Peel and cube parsnip
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Chpped root vegetable ready for cooking
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Slice carrots
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Chop onion
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Slice celery stalks
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Chopped soft vegetables ready for cooking
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Added soft vegetables
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Peel and cube potatoes
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Collect cubed potatoes covered by water
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Vegetables partially cooked
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Added potatoes
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Cooked vegetables and potatoes
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Chopped dill and cilantro
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Added herbs
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Cutting ‘hot dogs’ for four servings
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Cooked soup
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Prepared
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Klaus A basic ‘Quick Meal’ was prepared without the fancy ingredients and only with one half the recipe using 2 packages of soup greens. Without missing the ‘hot dogs’ this soup was very light and refreshing. It is a real summer delight due to the mild taste of the root vegetables and the potatoes. |
Ingredients
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Prepared
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Dinner
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Served
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Klaus This old family recipe was by far the most challenging to be adapted to the 10% low-fat, low-salt diet while preserving the traditional “mineral taste” of the root vegetables. It required some Brag’s Amino and overnight “maturing” in the fridge for the outcome to be surprisingly close to the original. |
Added Leeks, chopped
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The chopped soft vegetables
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The flavoring and enrichment ingredients
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Served
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Klaus This soup freezes very well. I cooked big pot and split it into 6 portions each 2 ¼ cups in volume. |
Prepared
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Portioned
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