Soup Days

The winter arrived in the whole of Europe (German article here), from Belgium to Poland it’s freezing. In Franconia things are not different.

So it’s time for soup. When one comes in from the cold a hot soup is the remedy of choice. Today I will fabricate nothing special, just a plain potato soup. What first means to have an expedition through the ice fields over to the discounter and grab a bunch of Suppengrün (Ger., Eng.) and a small sack of potatoes. I peel them, cut them in chunks of roughly the same size and cook them in salted water. The Suppengrün is cleaned, peeled and chopped, I prefer to have it stir-fryed in olive oil just to have it softened. A big gulp of water over it, waiting until it starts to boil. If I am lazy this is the right moment to add some helpers, Suppenwürfel, but not today. In go the potatoes. I let it simmer a bit and then use the Pürierstab (Ger., Eng.) – bzzzmmmm. Ad some spices like Lorbeer, Wacholder, Nelken, these larger black round thingies I forgot the name, salt, pepper, a bit of sugar, Knoblauch, Majoran, curry and paprika. One has to play around with these a bit. Sometimes a bit more hot is nice, so I grind dried pepperoni with mortar and pestle, but only two or three: They are very small and dangerous, a homegrown gift. The soup should have the chance to simmer a bit with all these ingredients; according to taste, mood and Portemonnaie a pair of sausages can be added or roasted breadcrumbs, but this is not necessary. If it became too spicy a blob of yogurt helps on the plate. Generally less is more I think, so I use salt only in small doses; besides it can be a nice thing to use only one or two spices on the whole soup and give them space – but its try and error or, if you prefer, creative play. Today I guess it’s curry, paprika and garlic. And a blop of cream.

 

Postscriptum

It may look a bit… well. It was photographed with a four year old portable. Tasted really good. Strong pepperoni, the cream was necessary.

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15 thoughts on “Soup Days

  1. Homemade soup is wonderful on a cold day. I sometimes use my slow cooker to make soup, just throw everything in and let it simmer all day. The aroma in the house is heavenly, and the hot soup in my tummy is even better!

    Hope you are staying warm and dry, Mago!

  2. I’m with you, I always make soup when it’s cold.
    And reading this reminded me of the stock that’s been gently cooking away in the bottom oven of the Aga since – well, for the best part of 24 hours. Whoops. It’ll either be fabulous or horrible, don’t know which! I’d better go and take it out.

  3. *In best John Wayne voice* So my job is done, Wanda.

    The days are so damn short, Ponita. The heating works well, and it’s remarkabls dry outside, a dry cold.

    Ha! That must be the epitome of soup stock, Z!

  4. I think my grandmother and my mother would not like it, XL, they did it their way: In this respect it’s a kind of “mago original”.

    BTW – did you hear that NASA will announce something about a new bacterium? Sometimes in the next hour or so they are saied to have a press conference. I guess it will be on Nasa TV. Maybe the aliens are all here …

  5. Ah,the taste of a hot bowl of homemade soup that is priceless. Perfect in this weather and it can be made so many ways. Enjoy! You have made me hungry also.

  6. I deny any responsibility, XL – my soup may be extraterrestial, but no space bacteria are involved!

    Yes Joyce, a lot of variations are possible. Tomorrow I will look for Linsen, lentil.

  7. I love soup. I also love to cook in the slow cooker, the ultimate lazy form of cooking. Just throw everything in and let it go for between 2-9 hours depending on what you’re cooking. It does not get any easier–no stirring or anything!

  8. It sounds delicious! I’m going to open a tin of cream of tomato right now.

    I made some French onion soup a while ago, the original recipe called for 2 cloves of garlic, because of my ignorance of the cooking world I used 2 bulbs ( about 30 cloves in total) it tasted vile and slimy in texture.

  9. I remember some of the receipes you put up, very delicious, Faycing. Good to see you.

    Maybe as a child you fell into the cauldron, Scarlet

    The tin is not always bad, Mitzi. I knew a man who after some weeks would grab a big bunch of garlic and bite into it. He was a loner.

    You are a star Norma Desmond! By the way, regarding “rosebud”: It is in Anger’s Hollywood Babylon II on page 159 of the German edition (München 1985), chapter “Sonderbare Paare” / “Strange Couples”.

    Sorry, Raine, I forgot about that.

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