Allgäuer potato soup with Möhren, leek and Emmental cheese
[Contains advertising] How the welfare was, as the great adventurer and naval heros with new foreign entered foreign spices and ingredients full of Pride in front of their Queens and kings. I can imagine, as a small, pretty, maybe a little shriveled potato was lying on a shiny silver platter and was admired from all sides with lots of "Aaahs" and "Oohs" of splendidly dressed people.
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There sure were a lot of counselors, especially in the circle of the gardener, as required by the then "newfangled" precious potato could be cultivated best in a big way. Who brought the potato, ultimately, to Europe, from the until today, there are probably at least 100 varieties, is not so clear. The Italians were the first who cultivated it on a large scale. Of course, who else ? . Is the love for the potato, most of the European Nations are unanimous, there is a limitless potato reigns, so to speak-love.
I agree with the circle unconditionally. Because on my diet, the potato is not indispensable, for me, it's part of childhood. I love them in all variations, whether roasted, pounded to a pulp ? or just "natural" back in the Spaniard likes to say.
In the context of the current Blogger Challenge of ALDI SÜD with the theme "We are the potato, to celebrate!", I start, therefore, my personal La-Ola-wave for the potatoes. It is, for me, every Time a culinary, if I deal with you in the kitchen. Really, without any nonsense, I am the biggest potato Fan felt on our planet ? , also because I'm always fascinated by how versatile it is.
We celebrate the potato
In this Blogger Challenge-round I decided to process the potato in a classic potato soup. In the potato soup, the potato, in my opinion, one of their hearty roles, and a warm, vitamin-rich soup strengthens the body and the soul of days, just to cool autumn. Although I have to say that almost all potato soups, so, my, more of a "stew" than a soup ? . I have my potato soup with leeks and carrots, also because of the vitamins, but also because I find that these two vegetables taste to harmonize incredibly well with the potato. The fresh, healthy herbs and protein-rich Emmentaler cheese in the form of the icing on the cake.
I therefore also called the allgäu potato soup, because, strangely enough, the potato soup reminds me always to the mountain Hiking. If we go out in the morning when the morning mist, around noon welded to stop by Highness in a mountain hut to eat. There's nothing better to warm you up and strengthens as a hearty potato soup. With or without the "Wiener sausage", so sausage insert.
If You want to know how my Blogger colleagues the potato to celebrate, then have a look at the Small, culinary, Tasty, fun, Sandra's cooking blog or Foodistas over.
Allgäuer potato soup with carrots, leek and Emmental cheese
INGREDIENTS
ALL THE INGREDIENTS ARE AT ALDI SÜD IS AVAILABLE
- 800 g potatoes - predominantly waxy
- 2 onions, small - diced
- 1-2 cloves of garlic - crushed
- 200 g (approx.) leeks (= 1 kl. Rod) - cut in thin rings
- 300 g (approx.) carrots (= about 3-4 medium carrots)
- 200 ml of white wine - if children eat simply by broth replace
- 1 Liter of vegetable stock - from stock cubes (2 piece) or self-made
- 40 g Butter
- 2 TSP mixed herbs - dry spice
- Nutmeg, freshly grated - to Taste
- Salt and pepper - to Taste
- Add the chives and the Watercress - ready to Serve
- finely grated cheese - to Serve
INSTRUCTIONS
- First, once the peel potatoes in very small cubes , cut the onions small to cut and the garlic chop and 1/2 TSP salt with the back of a knife to form a Paste RUB.
- Then heated for You the Butter in a large pot and let the onion fry until translucent.
- In connection with the squeezed garlic and the potatoes and briefly brown.
- Then delete everything with the white wine down, giving the liters of vegetable broth and let everything approx. 15-20 minutes simmer until the potatoes are soft. NOTE: If children eat it, just the white wine-share against vegetable broth to replace it.
- In the meantime, the carrots, peel and cut into very small dice , cut , as well as the leeks are clean and in fine stripes cut.
- After the 15-20 minutes pürierst You with Your stick blender to the soup, give the chopped leeks and carrots and 2 TSP of dry herbs and leaves them all over again for approx. 8 minutes to a simmer. NOTE: The carrots and the leeks should still be crisp.
- The finished soup with salt, Pepperr, freshly grated nutmeg and the dry herbs to taste.
- With the chopped chives and the Watercress , as well as the finely grated Emmental cheese and serve. I wish You a good appetite.
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