Soup > German Soups

Spreewald Gherkin Soup Recipe

Ingredients with Measurements:
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 4 medium potatoes, peeled and chopped
- 1 cup sliced Spreewald gherkins
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Pour in the chicken or vegetable broth and add the chopped potatoes.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the potatoes are tender.
5. Add the sliced Spreewald gherkins to the pot and let them cook for 5-10 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until it is smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until it is hot.
11. Garnish with fresh dill and serve.


Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over medium heat and reheat over low heat.
Serving size:
This recipe makes 4-6 servings.

Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 28g
Protein: 6g
Sodium: 800mg

Substitutions for ingredients:
- You can use olive oil instead of butter.
- If you don't have Spreewald gherkins, you can use regular pickles.
- You can use half-and-half instead of heavy cream.

Variations:
- Add some chopped bacon or ham for a meatier soup.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add some chopped carrots or celery for extra vegetables.

Tips and tricks:
- Be careful when blending hot soup. Let it cool for a few minutes before blending and blend in batches if necessary.
- Taste the soup before adding salt and pepper. The broth and gherkins may already be salty.
- If the soup is too thick, you can add more broth or cream to thin it out.

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

Reheating instructions:
Reheat the soup over low heat on the stove or in the microwave until it is hot.

Presentation ideas:
Serve the soup in bowls or mugs and garnish with fresh dill.

Garnishes:
Fresh dill, chopped bacon or ham, croutons, sour cream

Pairings:
Crusty bread, salad, grilled cheese sandwich

Suggested side dishes:
Roasted vegetables, mashed potatoes, green beans

Troubleshooting advice:
- If the soup is too thin, you can let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, you can add more broth or cream to thin it out.

Food safety advice:
- Make sure to cook the potatoes and gherkins until they are tender.
- Store leftover soup in the refrigerator and reheat it thoroughly before serving.

Food history:
Spreewald gherkins are a type of small pickling cucumber that are grown in the Spreewald region of Germany. They are known for their crisp texture and tangy flavor. Spreewald gherkin soup is a traditional dish in the region and is often served with bread or potatoes.

Flavor profiles:
This soup is creamy and tangy with a hint of sweetness from the potatoes.

Serving suggestions:
Serve the soup as a starter or as a main dish with bread or a sandwich.

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Region: German

Taste: Tangy, Sour, Savory, Salty, Herbaceous