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Baden Potato Soup
von Michele W. Gerhard/USA




1¼ cups well-washed white part of leek, sliced paper-thin
1 cup onion, sliced paper-thin
¼ cup unsalted butter
2 tablespoons flour
5 cups chicken stock
1 pound potatoes, peeled and sliced thin
½ to 1 cup sour cream, or to taste
2 tablespoons minced fresh parsley leaves
1½ tablespoons unsalted butter, cut into bits and softened
1 teaspoon dried marjoram
salt and pepper to taste
cooked chopped onion
cooked chopped bacon

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In a large heavy saucepan sweat the leek and onion in ¼ cup unsalted butter, covered with a buttered round of wax paper and the lid, over moderately low heat, stirring once or twice, for 15 minutes, or until they are very soft. Remove the paper, stir in flour and cook the roux, stirring, for 3 minutes.

Add the chicken stock, whisking vigorously, and the potatoes, bring liquid to a boil, and simmer the mixture, covered, for 30 minutes, or until potatoes are soft. In a food processor purée the mixture.

Transfer the purée to the saucepan, whisk in the sour cream, parsley leaves, butter, marjoram and salt and pepper to taste.

Simmer the soup, stirring, until it is heated through, but do not let it boil. Ladle soup into heated bowls, garnish each serving with cooked chopped onion and cooked chopped bacon and serve the soup with croutons. Serves 6.




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