When I was walking home yesterday, I saw the blue and white decorated stands of the Dublin Oktoberfest.
It is an annual event and I can not resist it. The lovely smells just make me hungry and even though the music is very cheesy, it’s still great fun.
Inspired by the Oktoberfest I decided to prepare a traditional German potato soup today. It`s simple but delicious.Photos: Sandra Schumann
Level: Easy | Time: 40 minutes | serves 4
1 knob of butter
1 big onion, finely chopped
2 medium-sized carrots peeled and cut into small pieces
4 medium-sized potatoes cut into small pieces
1 small stalk of celery peeled and cut into small pieces
150 grams of nice smoky bacon rashes
750 ml of chicken or vegetable stock
2 TS of fresh parsley, finely chopped
Salt and Pepper to taste
- Heat the butter in a large pot and cook the onions and celery.
- After 5-10 minutes add the potatoes and carrots and the stock to the pot and cook on a medium heat for 15 minutes.
- Meanwhile cook the bacon in a separate frying pan until crispy. You can cut the bacon in small slices if you like or leave it whole. I do not add the bacon to the soup when cooking it, as the bacon can lose its nice colour and turn into an unappetizing grey.
- After 15 minutes take the soup of the heat and mash it with a potato masher. Mash until the soup is creamy and smooth but leave some nice potato and carrot pieces in it.
- Check the seasoning and add salt and pepper if necessary.
- To serve, ladle the soup into a bowl, decorate nicely with the bacon and sprinkle with fresh parsley.