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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

KARTOFFELSUPPE (Potato Soup), German

Ingredients
  • 2 tbsp. shortening
  • 2 tbsp. flour
  • 2 lbs. potatoes
  • 1 bag of soup greens
  • Slice of celery root
  • 2 thick scallions
  • 1 root parsley
  • 3 quarts water
  • 4 bouillon cubes
  • Small amount of various vegetables: green peas, beans, kohlrabi, cauliflower, Brussels sprouts
Preparation Instructions

Melt shortening in large soup pot, add flour and brown lightly. Slowly add some cold water, stir over flame until smooth. Cut all vegetables and roots into small cubes and add to mixture in pot. Pour rest of the water over, add salt and bouillon cubes. Let simmer slowly for about 40 minutes. Press soup through a sieve. Toast or fry bread crumbs or cubes and add to soup when serving. Serves 6.

Contributed by Mrs. Anna Munzer and Mrs. Glare Balluff Fragos, 1950

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