Potato Soup
This soup originated from North Germany. Numerous sausages are used in other areas.
3 tablespoons butter or margarine
2 carrots, peeled and cut into 1/2 inch pieces
2 sticks celery, cut into 1/2 inch pieces
1 pound potatoes, peeled and cut into 1 inch cubes
3 to 4 tablespoons flour
6 cups water or light stock
Salt
White pepper
1 bay leaf
3 tablespoons sliced fresh dill
6 frankfurters
When lathering consist of the veggies, melt butter in a huge stockpot or pan and. Partially cover and cook for about 30 minutes, or till potatoes hurt.
Put soup through a colander, nevertheless do not push the veggies through Return the liquid to the pan and consist of the dill. Consist of to the soup and remind a boil. Transfer to a soup tureen, or spoon into particular soup bowls.
BEAR IN MIND: If the potatoes are cut a bit larger than the other veggies, they will prepare in the precise very same length of time without breaking down.
When lathering consist of the veggies, melt butter in a huge stockpot or pan and. Partially cover and cook for about 30 minutes, or up till potatoes hurt.
Put soup through a colander, nevertheless do not push the veggies through Return the liquid to the pan and consist of the dill. Consist of to the soup and remind a boil. Transfer to a soup tureen, or spoon into particular soup bowls.
Put soup through a colander, nevertheless do not push the veggies through Return the liquid to the pan and consist of the dill. Consist of to the soup and bring back to a boil. Transfer to a soup tureen, or spoon into particular soup bowls.
Put soup through a colander, nevertheless do not push the veggies through Return the liquid to the pan and consist of the dill. Transfer to a soup tureen, or spoon into particular soup bowls.