Wiener Erdäpfelsuppe (Viennese potato soup) - vienna.info

Wiener Erdäpfelsuppe (Viennese potato soup) - vienna.info

www.wien.info

It was not easy for the potato to make its way into Viennese ciusine: In 1588 the botanist Charles de l’Ecluse brought the fruits as perennial herbs to Vienna, but people considered them as harmful...

Keywords

  • Vorspeisen
  • Erdäpfelsuppe
  • Kartoffelsuppe
  • Wiener Küche
  • Rezept
  • Kochen
  • Genuss
  • Essen
  • Kulinarik
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Cooking tools:

  • Immersion blender
  • Fine-mesh sieve
  • Kitchen scale
  • Garlic press
  • Pepper mill
  • Baking dish
  • Skillet
  • Saucepan
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Soup bowl
  • Stove
  • Kitchen towel

Ingredients

  • 1,5 l (1 qt) beef stock
  • 300 g (0,7 lv) potatoes
  • 100 g (1/4 lb) fresh mushrooms (porcini, chanterelle, etc.)
  • 50 g (1/8 lb) bacon
  • 50 g (1/8 lb) onion (chopped)
  • 120 g (1/4 lb) root vegetables (carrots, turnips, parsnips)
  • 4 tbsps butter
  • 1 tbsp flour
  • 125 ml (0,2 pt) cream
  • 1 bay leaf
  • marjoram
  • caraway seeds (ground)
  • 1-2 cloves of garlic (crushed)
  • ground pepper
  • salt
  • dash of white wine
  • chives

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