KARTOFFELRAHMSUPPE (German spiced potato soup with horseradish, for four)


The Spanish, who brought the first potatoes to Europe from the New World, thought they were truffles, possibly because they are dug like truffles. The German word for potato is kartofel, from the Italian tartufolo, which means truffle.

4 tablespoons unsalted butter

3 cloves garlic, peeled and crushed

1 small yellow onion, finely chopped

½ leek, white and light green parts only, cut into 1 inch slices

1-1/4 pound Yukon gold potatoes, peeled and cut into 2 inch chunks

2-2/3 cups chicken or vegetable stock

1-1/4 cups heavy cream

¼ celery root, finely chopped

2 tablespoons finely grated or prepared horseradish

1-1/2 teaspoon finely chopped marjoram

2 whole cloves

2 bay leaves

freshly grated nutmeg to taste

coarse salt and freshly black pepper to taste

2 tablespoons finely chopped chives

caramelized onions, for garnish

1. Heat butter in a 6 quart saucepan over medium-high heat; add garlic, onion and leek and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves and bay leaves and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until potatoes are soft, about 30 minutes.

2. Season with nutmeg, salt and pepper; remove from heat and, using an immersion blender, regular blender or food processor, puree soup until smooth and frothy. To serve, ladle soup into 4 bowls, garnish with chives and caramelized onions.

from Saveur Magazine

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