Potato soup

Rhoihessian Grumbeerbrie or too

Rheinhessian potato soup

Potato soup is available almost everywhere. Here it gets rhoihessisch! Tip: Serve with brewed air-dried coarse sausage or push in liver sausage dumplings.

For 4 people:

  • 600 g of potatoes
  • 300 g of onions
  • 1 liter of water or broth
  • 200 ml sweet cream
  • 3 cloves
  • 4 bay leaves
  • 1 heaped el Riesling mustard
  • Salt, pepper, nutmeg
  • 1 flour-butter dumplings to tie (from 10 g of butter and 10 g of flour)
  • 1 good shot of dry Riesling

Peel and dice the potatoes and onions; Cook with cloves and bay leaves in the water in about 20 minutes.
Remove the cloves and bay leaves and pass through the Lotte fleet. Add the mustard and cream to the soup and tie with the flour and butter dumpling. Season with salt, pepper, nutmeg and a dash of Riesling.

Tip: Serve with brewed air-dried coarse sausage or push in liver sausage dumplings.

Recipe by Heike Espenschied, winery Espenhof, Flonheim-Uffhofen
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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