Horsein’ Around With Soup.

If you were not aware, January is National Soup Month. I love a good potato soup recipe and to celebrate National Soup Month, I thought I’d go looking for a new-to-me recipe. I found this Potato Soup with Horseradish from the Hengstenberg website. The ingredients on the list didn’t seem too far-fetched or crazy, the recipe is fairly simple. Perhaps the only complicated part of this recipe may be the conversion of grams and liters and what nots. So I had some side notes of what I thought were the correct converted versions, but I’ll let you all covert your own (it’s quite easy when one can Google and find an answer!) – there was some guessing involved in some, or I should say, estimation approximations.

You can easily download or print the recipe from the Hensgenberg website and have it handy for when you’re in the kitchen. There is some prep work to do – cutting of potatoes, an onion and a little bit of cauliflower. Eventually the onions and the potatoes make their way into a pot with butter to fry up a bit. Then comes vegetable stock to the onions and potoatoes, they get happy happy for a while.

While that’s simmering, the bits of cauliflower are tossed into the oven on parchment paper, drizzled with olive oil and sprinkled with salt and pepper to taste. The cauliflower gets happy happy in the oven for about 12 minutes. Once that is done, it can sit out and cool off.

At this time you can fry up some bacon to be used later for garnish. Also, you will want to mix the sour cream and Hengstenberg Hot & Spicy Horseradish in a bowl until well combined. That mixture can be set aside.

Once the potatoes, onions and veggie stock have simmered for approximately 25 minutes or so, you’ll add the horseradish and sour cream mixture to the pot, remove from heat and then use a hand blender to purée.

My family has been interested in a hand blender for cooking and food preparation, so this was an excellent opportunity to get one and try it out for ourselves. I picked up this Kitchen Aid Hand Blender to try out. It was not very expensive at all. There are some brands and models that can get up in price, but if you’re just starting out, stay in a lower price range!

Once the mixture has been blended and puréed, the soup is almost ready! Place in a bowl, garnish with the roasted cauliflower and bacon and some parsley. Our soup that we made did NOT have parsley added to it, only because I couldn’t find fresh parsley at the one quick store stop that I made earlier today.

Below is our finished soup. Our soup is much darker in color than what is shown in the Hengstenberg recipe. We think we may just have darker vegetable soup stock here than what they had on hand and/or maybe we didn’t have enough potatoes added in the mix. Maybe we added TOO much vegetable stock? We aren’t sure, but it did taste delicious! We did have to add a little extra salt and pepper for taste. What’s fun about trying these recipes out is that you can tweak it and make it your own! Mine may not look as pretty as what was presented with the recipe, but it turned out great! Next time we try this recipe, we may add in a little more seasoning and play with some other ideas. Try this recipe and tell us how yours turned out!

 

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Side Dish Delish!

Do you find yourself trying to find something to add to your main dish – it doesn’t matter if it’s breakfast, lunch or dinner? Well, today we’ve got just the perfect side dish delish that you need to add with your next meal! Why not try adding Kartoffelland Fried Potatoes with Onion to your next meal? It is SO easy to prepare – just fry them up in a pan and heat them to your desire and BOOM! You’ve got yourself one of the easiest side dishes to go with your main course.

Think about it… you could add this with your morning eggs and toast. A nice different twist to your regular hash browns. Or… maybe you have some left over ham or other meat that you need to cook up and eat – whip these potatoes up with the meat and you’ve got yourself a lunch meal! Let’s not forget about dinner – why not cook up some bratwurst, sauerkraut and Kartoffelland potatoes?! TA DA! Meal is done! So simple and easy to make!

If these fried potatoes are not your thing, what about dumplings? Kartoffelland also has German Potato Dumplings that have easy prep: mix with water, form dumplings and boil! Speaking of these dumplings, I have had these before. They are a great side dish to any meal as well, perhaps our next go ’round with Kartoffelland, we’ll whip up some of the dumplings for us to share and view with you!

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I prepared the Kartoffelland Fried Potatoes with Onion for brunch yesterday. It was such a hectic morning – I was up early to get out and about with errands to run after making sure the oldest got on the bus. By the time I got home from hockey manager duties and dropping off a birthday snack to school, it was time to put some food in the tummy. I still had English muffins and I thought potatoes and eggs sound good, so why not? So I opened up a package of Kartoffelland potatoes and added them to the frying pan! I really didn’t add much more besides a little pad of butter to the frying pan. The potatoes are already in vegetable oil from the packaging, so I just decided a little bit of butter would be sufficient and let them fry up in the pan for about 15-20 minutes over a medium/low heat. After the potatoes were fried up, I had my toaster work on my English muffins and then I got a pan ready to make some scrambled eggs. I will admit, while getting the pan ready for the scrambled eggs, I let my butter get a little too hot as I was putting some of that Maintal Rosehip Fruit Spread on my English muffins. I took a little too long spreading the fruit and probably had a little too much butter in the pan for the eggs. The eggs didn’t look that pretty, so I spared you all from their odd appearance (but they tasted just fine). These potatoes are a great side dish for any meal!