Feine Kartoffelsuppe (Fine potato soup)

Instructions

Cook and mash 2 kilos of potatoes, then while whisking vigorously, add in some broth and some hot milk. Season liberally and at the end, stir in 2 cups of cream.

Notes

The burden is really on the cook on this one. It’s with the “some” and the “liberally” that the crème will rise to the top, the sheep will be separated from the goats. I gave myself a generous 2.9 stars (moving towards sheep-hood). The taste was good, but my “some” should have been more. In fact, it was arguably more stew than soup, and by the time it had cooled, eating it with a spoon would have been laughable.

To avoid embarrassment I reincarnated the leftovers into potato soufflé with the addition of 3 eggs and some freshly grated nutmeg (of course!). Stir together and pour into a greased casserole dish. Top with breadcrumbs and/or grated cheese and/or a bit of butter and bake at 350°F (180°C) for 30-40 minutes. You could even throw in a bit of ham or sausage if you didn’t score quite so high the first time around. (As I’ve mentioned flavorful salty meat will earn nearly any mundane dish an extra star.)

My next step would have been to take slices of my soup cum soufflé and fry it in some oil. (Served with a bit of maple syrup for dessert?) But the soufflé was such a hit with the locals (except Noah of course) that there wasn’t any left for my culinary experiment to continue. Until next time…