The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Wurzelsuppe (Root soup)
Easy and refined
Ingredients for 4 portions:
- 400 g (14 oz) carrots
- 100 g (3.5 oz) celery root
- 1 thin leek
- 1 small onion
- 2 T butter
- salt
- freshly ground black pepper
- 1 liter (1 quart) full-bodied beef stock
- freshly grated nutmeg
- 1 pinch of sugar
- Lemon juice to taste
- 2 T Crème fraîche
- 2 pieces of dill
Preparation time: about 35 minutes
Per portion: 140 calories
Directions:
- Clean and peel the carrots and the celery, then cut into slices or cubes. Slice open the leek and wash, cut in rings. Peel and chop the onion.
- Heat the butter in a pot, add the vegetables, and lightly braise while stirring. Add salt, pepper and about 1/4 liter (quart) stock. Cover the pot and cook.
- Puree the mixture in the pot or in a blender. Add the rest of the stock, and bring to a rolling boil for 2-3 minutes. Add salt, pepper, nutmeg, sugar and a few drops of lemon juice to taste.
- Divide into soup bowls, stir the crème fraîche and garnish the bowls with a dollop of crème fraîche and the ends of the dill. Serve.
- Roots (Wurzeln) – this is what the people from Holstein call carrots, which aren’t only loved as a base for soups, but they are also especially loved as a vegetable side served in white sauce.
Read more about the recipe on the Real German Cuisine Challenge: Wurzelsuppe post. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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