Soup > German Soups

Knackwurst and Beer Soup Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup beer
- 1 pound knackwurst, sliced
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Special Equipment Needed:
- Large pot
- Immersion blender or regular blender

Step-by-Step Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.

2. Add the diced potatoes, chicken broth, and beer to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.

3. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.

4. Add the sliced knackwurst to the pot and simmer for 10 minutes.

5. Stir in the heavy cream and season with salt and pepper to taste.

6. Serve hot, garnished with chopped fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 18g
Sodium: 1200mg

Substitutions for ingredients:
- You can use any type of sausage instead of knackwurst, such as bratwurst or kielbasa.
- If you don't have beer, you can use white wine or chicken broth instead.

Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add a tablespoon of Dijon mustard to the soup for a tangy kick.

Tips and Tricks:
- Be careful when blending hot soup in a regular blender. Let it cool slightly before blending and only fill the blender halfway to avoid splatters.
- If you prefer a chunkier soup, you can skip pureeing it altogether.
- Serve with a side of crusty bread for dipping.

Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation Ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of paprika on top.

Garnishes:
Chopped fresh parsley, sour cream, paprika.

Pairings:
Serve with a side of crusty bread and a cold beer.

Suggested Side Dishes:
Crusty bread, green salad, roasted vegetables.

Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or beer until it reaches your desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.

Food Safety Advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food History:
Knackwurst is a type of German sausage that is made from ground pork and beef, flavored with garlic and spices.

Flavor Profiles:
This soup is rich and creamy with a savory, slightly sweet flavor from the sausage and beer.

Serving Suggestions:
Serve hot with a side of crusty bread and a cold beer.

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Region: German

Taste: Savory, Tangy, Rich, Hearty, Malty