Ingredients with Measurements:
- 4 medium potatoes, peeled and diced
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup milk
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in butter until soft and fragrant.
2. Add the diced potatoes and sliced leeks to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes or until the potatoes are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. In a large mixing bowl, whisk together the eggs, flour, salt, and pepper until smooth.
6. Heat a non-stick skillet over medium-high heat. Pour a ladleful of the egg mixture into the skillet and cook until golden brown on both sides. Repeat until all the egg mixture is used up.
7. Cut the cooked egg mixture into thin strips and add to the soup.
8. Stir in the milk and let simmer for an additional 5 minutes.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 38g
Protein: 9g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute chopped chives for parsley for a different flavor profile.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Use different types of potatoes, such as sweet potatoes or Yukon gold potatoes, for a different texture and flavor.
Tips and tricks:
- Make sure to blend the soup until smooth for a creamy texture.
- Cook the egg mixture in a non-stick skillet to prevent sticking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad
Troubleshooting advice:
If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Flädlesuppe is a traditional German soup made with thin strips of cooked egg and broth.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main course or appetizer.
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Region: German