Ingredients
Units
Scale
- 1 onion
- 1 garlic clove
- 3–5 ribs of leafy topped celery
- 1–2 lbs of potatoes
- 1 quart vegetable stock
- 1 pack frankfurters
- 3 bay leaves
- Black pepper
- Mace
- Nutmeg
Instructions
- Chop onion, garlic and celery up fine and begin to sauté in oil or melted butter over a low heat.
- Season with coarse ground black pepper, mace, nutmeg and add three bay leaves.
- Chop potatoes into bite size pieces and add to pot. Remember that small persons have small mouths!
- Add vegetable stock. Remember that however much liquid you add affects how “knife and fork” the soup will become in the process!
- Ten minutes before serving time, chop up a pack of frankfurters and warm them through the soup.
Notes
A nice German pumpernickel bread goes well with this soup.
- Prep Time: 30 min
- Cook Time: 30 min
Keywords: knife and fork soup, soup, vegetable soup