Christmas Eve German Potato Soup

submitted by Matthew Blair

German Cuisine
Soups
Beef / Vegetable

Serves: 10

Preparation Time: 1 hour minimum

Recipe Credit: Matthew Blair

Ingredients :

Chef Bio :

My dear sweet German Grandmother, Oma, gave this recipe to my mother who gave it to me. It has been served as a traditional dinner in our household on Christmas Eve for over 100 years followed by home made apple strudel.

Description :

This is a simple to make and hearty vegetable soup based on beef stock, leek and potatoes. It is great as a stand alone meal or with apple strudel as dessert.

Instructions :

Fill a stock pot with about 6 quarts of water  or filling it about 2/3 full. Add beef bones with meat and salt. Bring to rapid boil about 15 minutes. Skim gray foam. Add  all other ingredients. Cook covered  at moderate boil until all vegetable are very tender.  Separate beef bones and meat from vegetables and broth. Coarsely chop meat   then puree vegetables and broth  in small batches in a food processor or blender. If the soup is still hot, be careful.  You should have a thick soup reminiscent of a split pea soup.  Return all pureed soup to pot and add the coarsely chopped beef from the bones. Cook through being careful not to scorch soup on bottom of pot. Add water if it’s too thick. Season to taste and serve with a good rye bread and butter. I like mine with  red pepper flakes and a little extra cumin.

This recipe is amenable to just about any changes you wish to make and you can hardly go wrong. Onions can be substituted for leeks. Cabbage can be added, etc.  I have even made it out of pot roast leftovers. Use your imagination.   Picture yourself in a Christ-kindle Market  on a winter night in Nuremberg with a bowl of this "stick to your ribs" soup to keep you warm.