Wednesday, September 16, 2009
Kartoffel Suppe (Bavarian Potato Soup) - Oktoberfest - Outdoor Wednesday
Today is Outdoor Wednesday, and this week we're taking a cyber trip to Munich for Oktoberfest. Oktoberfest is the type of celebration that demands a little food be eaten before toasts are made and steins lifted. This recipe is one I learned to make in Hannie's kitchen years ago. Those who have followed One Perfect Bite from its beginnings know that Hannie is one of the special women who help to raise me and taught me how to cook. Follow the link above if you like to know more about her. Hannie made this soup for her husband, Max, on New Year's Day. He rarely drank but he was a New Year's Eve reveler. She was very disapproving and called this Max's hangover soup. Her displeasure led to much clattering and banging and a muttering that was definitely not soto voce. I could hear her across the hall. The soup is decidedly Germanic; it's an unusual potato soup that is redolent with bacon and onions. It's delicious and very easy to make. It ages well and is even tastier the following day.
Kartoffel Suppe (Bavarian Potato Soup)...from the kitchen of One Perfect Bite
1/2 pound smoked bacon, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, dice
1/2 bunch parsley, chopped
1/4 teaspoon marjoram
1-1/2 pounds waxy potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups reduced-sodium beef broth
Salt and pepper
Render bacon in a stockpot. Add carrots, celery, onions, parsley and marjoram. Saute until transparent. Stir in potatoes and toss to coat. Stir in flour. Add beef broth and simmer for 30 to 40 minutes. Season to taste with salt and pepper. Yield: 10 to 12 servings.
These young gals standing along the parade route are tourists visiting Munich for Oktoberfest - the hobo bag gives them away. I hope they've eaten and done some research. There are more tourists than chairs in the festival beer halls and some planning is necessary. Munich hosts nearly 6 million visitors during Oktoberfest and the fair grounds currently have 14 large beer tents. I think you get the picture - reservations are advised. Oktoberfest is a 15 day festival that is held in Munich every year. It begins in September and ends on the first Sunday of October. Why September? The Bavarian winds are quite strong and can bring early snow down the mountains with them. Rather than chance the weather, organizers have opted to have the festival span the months of September and October. We're going to follow the parade to the fair grounds.
This view of the fairgrounds is taken from a gondola on a ferris wheel. Beer tents line either side of the fairway. .
One of the most interesting things about Oktoberfest, other than listening to folks who do not share a common language and whose bellies are full of beer still trying to sing in unison, is watching the waitresses carry the beer steins. Those steins are 1 liter each and made of heavy glass. The waitresses regularly carry 10 or 12 at a time!
Germany is a beautiful country brimming with gorgeous scenery, history, castles, monuments and wonderful people. Some of you may remember the words of the Drinking Song from the Student Prince. “Eine, Swie, Drie, Fier, lift your steins and drink your beer...drink drink drink....” No doubt about it, while all those other things are true, Oktoberfest is all about the beer.
This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.