Directions
It's time for Soup Saturday Swappers again. Can't believe it's been a month already. Here is what Camilla posted for this month's event. Let's showcase a soup made with roots! For this event, use roots, taproots, bulb, tubers...be as creative as you want. Hosted by Culinary Adventures with Camilla / Camilla MannI brought some Danish Potato Soup (Dansk Dansk kartoffelsuppe) as my contribution.
I have a story to go with this soup. I'd been cooking the soup, and had to transfer it into a bigger pot cause I'd totally misjudged the size of the pot in relation to how much I was trying to put in it. Got it transferred and cooking away. It was ready to be processed when I got caught up on a very long phone call with my cell phone provider. So, by the time I got off the phone almost an hour later, without having my issue resolved, the soup had cooled down. I'd processed it with the immersion blender and had tasted it while it was still hot, but by the time I was able to sit down to enjoy a bowlful, it had cooled down. A lot. Well, as a food blogger, I knew that it didn't matter if the soup was hot or cold when it came to taking pictures, so I staged it and took a few shots. Then I tasted it, and it was just as good at room temp as it was when it was hot. I tried it chilled as well, but I didn't care for that. Anyway, this was a great tasting soup, hot and at room temperature. It came together quickly, and was a perfect meal. While not totally Danish, I'm thinking you could add some crisp bacon pieces on top, maybe some caramelized onions, some cheese? I just an idea, how about topping it with bacon and onions and call it Burning Love Soup? One of my favorite meals, is a pile of mashed potatoes, topped with bacon and caramelized onions called Brændende kærlighed or Burning Love. OK, so I went ahead and did it. And it was good, but nothing like I thought it would be. However, it struck me that if you have leftover bacon or sausage, you can just add it to the soup. I this this soup is great as is, but it's also very hospitable to being dressed up as well. PrintPotato Soup Yield: 6 ServingsAuthor: Sid's Sea Palm Cooking -Prep time: 10 MinCook time: 30 MinTotal time: 40 MinThis is a great tasting soup that can be enjoyed hot or at room temperature.IngredientsDanish Potato Soup3 large potatoes - cut into pieces2 cups leeks, washed and cut into thin rings1 quart chicken, turkey or ham stock125 ml. Whipping Cream or milk ( 1/2 cup) One grind of white or black pepperChives to decorateInstructionsCook potatoes and leek rings in stock until potatoes are cooked through, about 20 minutes.Puree with an immersion blender, then return to pot. Remove from heat and add the cream or milk, and white pepper. Serve garnished with some chopped chives if desired.This may be served warm or cold.Note: Some recipes call for a stock made of a ham bone, but I used some of the turkey stock I've been making and stocking up on in my freezer. Get it? Stocking up on stock?Created using The Recipes Generator Here's some more great recipes.
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