Palatine Potato Soup (Gumbeersupp)
Course: SoupsCuisine: Germany – PalatinateDifficulty: MediumPotatoes were introduced to Germany at different times in different places. In the Palatinate, they arrived in the 17th century, and it soon became one of the most important potato-growing regions in the Holy Roman Empire. This Palatine version of the common potato soup uses Riesling in the base, local blood sausage, and local herbs.
Ingredients
- Soup
1 kg Potatoes of the softer kind for making mash or soup
1-2 Carrots
1 large Leek (only the white part)
100 g Celery Root
2 large Onions
Garlic Cloves to taste
2 Tbsp Butter
2-3 Stalks of Celery with Leaves
250 ml Riesling
1 L Beef Broth
250 ml Heavy Cream
1-2 tsp Salt depending on the broth
1 tsp ground White Pepper
2 tsp dried Thyme
- Garnish
Chopped parsley
400 g Blood Sausage (Note that you want hard or cooked blood sausage, otherwise it will dissolve into the soup)
Directions
- Cut the potatoes and vegetables into chunks
- Start by frying the onions in the butter until the water has evaporated
- Then add the rest of the vegetables to the pot and sautee for a few minutes while stirring frequently.
- Add riesling and the broth, bring to a boil and let simmer for 25-30 minutes.
- Now add the heavy cream and the spices and blend everything with an immersion blender or transfer to a food processor.
- Fry the slices of blood sauces to add some flavor and add to the soup as a garnish with the parsley.