GERMAN POTATO FRANKFURTER POTAGE, Double Duty, Child-friendly, Vegan opt

A comforting autumn/winter soup for vegetarians & carnivores... 

German Potato, Green Bean & Frankfurter Soup:
 Double Duty: vegan & carnivore options

photo: 9/11/15

This recipe has been in 67goingon70's repertoire for years but worries about dairy and carb content have kept it on the back burner.  It is such a comforting dish, though, with delightful texture contrasts, 67 adapted and revived it.  

Leeks replace some of the potatoes and good chicken or veggie stock is used instead of milk/cream (but milk/cream or half stock/half diary can be used.)  As winter beds in, the soup will please both vegetarians and carnivores.

As with all soups, the secret to sensational flavours is to sweat the veg for at least 20 minutes before adding liquid.

Cost: £2
Feeds: 6-8 

Ingred:
   1 large onion, in medium dice 
   1 lge leek, white only, washed throughly, sliced vertically & sliced in half inch/1 cm pieces
   2 1/2 lge mugs scrubbed, unpeeled potatoes in med dice
   1/2 tsp thyme or marjoram
   600ml chicken or veggie stock (or milk or half diary/half stock)
   100 ml water
   1 mug fine green beans in 1"/2cm lengths
   5 chicken frankfurters or 1 mug veggie franks, sliced

Method:

1. Spray bottom of heavy bottomed pan with olive oil; add a tbsp of butter.
2. Over medium heat, saute onion, leeks and potatoes, until onions are translucent
3. Reduce heat to med low, cover partially and leave to sweat 20 min, stirring every 5 mins to stop veg sticking 
4. Sprinkle with thyme; stir
5. Add stock, water and milk if using.  The liquid should cover the vegetables by 1/2 inch/1 cm.
6. Bring to the boil; cook over med heat 20 mins.  
7. Take pan off stove.  Remove a third of the mix; coarsely mash so that some potatoes retain their shape; set aside.  Using a stick blender, puree the rest  
8. Return pan to stove.  Add mashed vegetables/soup.
9. If guests include carnivores and vegetarians, divide up the base accordingly.  
10. Add green beans and franks.  Cook at least 5 minutes.  Green beans should be al dente and franks heated through.  If not, cook another few minutes. 
11. Test seasoning.
12. Serve with a chive garnish (opt)

Tips:

• To make this a vegan dish, use vegetable stock and use veggie frankfurters 
• Middle Eastern veggie franks  most closely resemble the texture/taste of meat 
• Not keen on frankfurters? Replace with baby meatballs made of minced chicken poached in water and drained. 
• Replace frankfurters with an egg poached in the soup.

For more soups, got to NavBar/RecipesII:Soups

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may  not be reproduced without the author's written permission.