Pfälzer Grumbeersupp (Palatinate potato soup)

Name: Pfälzer Grumbeersupp (Palatinate potato soup)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 100 g streaky bacon; 1 piece onion; 1 piece leek; 2 piece carrots; 100 g celeriac; 2 tbsp butter or margarine; 1 kg floury potatoes; 1.2 l beef stock; 2 piece bay leaves; 1 tsp dried marjoram; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 150 ml cream; 3 tbsp snipped chives

A German classic from Rhineland-Palatinate: in the Palatinate potatoes are called Grumbeere, and this creamy soup seasoned with bacon and marjoram is made from them. Root vegetables and leek give it depth, and part of the soup is puréed so that it turns creamy and still keeps some pieces. A dash of cream and fresh snipped chives round it all off.

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Cook time

60 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

480 kcal

Calories

10 g

Protein

26 g

Fat

47 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.30 · ~€1.35/serving

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Instructions

1
Dice the bacon finely. Peel and dice the onion, slit the leek lengthways, wash it thoroughly and cut it into rings; peel the carrots and the celeriac and cut them into small dice.
2
Melt the butter or margarine in a large pot and render the bacon in it. Add the onion, leek, carrots and celeriac and sweat them over a medium heat without letting the vegetables take on colour.
3
Peel the potatoes, cut them into cubes of about 2 cm and add them to the pot.
4
Pour in the beef stock, add the bay leaves and the marjoram and simmer the soup covered over a low heat until the potatoes are soft and falling apart at the edges.
5
Remove the bay leaves and purée about half of the soup; the rest stays chunky.
6
Stir in the cream, heat the soup through once more and season it with salt, pepper and nutmeg.
7
Serve the Grumbeersupp in deep plates and scatter the snipped chives over.