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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For me this is the ultimate comfort food! Incredible depth of flavor and a phenomenal way to eat brussels sprouts, even if you don't like brussels sprouts. You can heat some good Bavarian smokies (aka smoked brats) in this soup and make it a meal with some excellent crusty bread. Read more . This is my mom's recipe and is known as Bruni Härdöpfelsuppe in Switzerland. Ingredients:
1/2 c flour |
1 tbsp oil |
1 small onion, finely chopped |
600 g (20 oz) vegetables, finely chopped (brussels sprouts, carrots, celery, leeks, etc) |
400 g (14 oz) potatoes, peeled and grated |
1.5 l (6 cups) cold water with bouillon cubes to make stock |
3 bay leaves |
1 pinch ground cloves |
salt, lovage, pepper, paprika, nutmeg, marjoram, all to taste |
gruyere cheese, finely grated (optional) |
Directions:
1. Brown flour over low heat for about 10 minutes, stirring continuously. (Or buy pre-browned flour.)
2. Heat oil in large soup pot.
3. Sauté onion, stir in vegetables, then potato.
4. Cool slightly, sprinkle with browned flour, and add cold bouillon.
5. Add bay leaves and other seasonings.
6. Simmer for at least 1 hour.
7. Optionally serve with Gruyere cheese so diners can top their own soup.
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