German Soups > Pinkel Soup

Pinkel Soup with Carrots and Parsnips Recipe

Ingredients with Measurements:
- 1 pound of Pinkel sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 6 cups of chicken broth
- 1 tablespoon of olive oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Immersion blender (optional)

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced Pinkel sausage and cook until browned, about 5 minutes.

2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.

3. Add the chopped carrots and parsnips to the pot and stir to combine.

4. Pour in the chicken broth and bring the soup to a boil.

5. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the vegetables are tender.

6. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.

7. Season the soup with salt and pepper to taste.

8. Serve hot with crusty bread.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the sausage and vegetables, low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g

Substitutions for ingredients:
- Pinkel sausage can be substituted with any smoked sausage.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Top the soup with croutons or grated cheese for added texture.

Tips and tricks:
- Use a high-quality sausage for the best flavor.
- Puree the soup until it is completely smooth for a velvety texture.

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 low heat until heated through.

Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley.

Garnishes:
Fresh parsley, croutons, grated cheese.

Pairings:
Crusty bread, salad, roasted vegetables.

Suggested side dishes:
Roasted potatoes, green beans, roasted Brussels sprouts.

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- 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 to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Pinkel sausage is a traditional German sausage made with oats and pork.

Flavor profiles:
Smoky, savory, and slightly sweet.

Serving suggestions:
Serve the soup as a main course with crusty bread and a salad.

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Taste: Savory, Earthy, Herbal, Sweet, Umami