Though this recipe comes from the Lower Rhine, potato soup and beer can be found anywhere in Germany, so it's more of a modern take on a classic potato soup recipe.
Ingredients
2 Large Onions
2 Carrots
30g Butter
400g Potatoes of the soft variety suitable for mash or soup
1L Vegetable Broth
1 Large Leek
1-2 Tsp Salt depending on the broth
1 Tsp Nutmeg
1 Cup (250ml) of Beer
1/2 Cup of Heavy Cream
Pepper to taste
A Bundle of Fresh Parsley
Instructions
Dice the onions into small cubes, and cut the remaining vegetables into chunks.
Fry the onion in the butter over medium heat until the moisture has evaporated.
Add the carrots and fry for a minute, then add the potatoes and the broth.
Boil for 10 minutes, then add the leek and boil for another 10 minutes or until the potato is soft.
Combine and blend with an immersion blender.
Add the cream and the beer and remove from the heat. Continuing to heat the soup through will make the beer turn bitter.
Add the chopped parsley to the soup as a garnish and serve.
