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Schwarzwald Soup    HT   German  90mins

Serves 4    Hot  Pork  Vegetable  Vegetables Soups  Germany  Europe



100g/4oz Streaky Bacon, chopped

50g/2oz Butter

450g/1lb Potatoes, peeled and diced

2 Onions, finely chopped

1 Carrot, finely chopped

1 Stick Celery, finely chopped

1.5L/2 1/2       pts Chicken stock

Salt and Pepper

2 tbsp Cornflour

8 Frankfurters, thinly sliced diagonally




1. Heat the butter in a large saucepan add the bacon and fry over a high heat till golden. Add the potato, onion, carrots and celery fry for 10 minutes.


2. Stir in the stock, season with salt and pepper, cover and cook for 30 minutes or until the vegetables are tender.


3. Pass the soup through a sieve or purée in a food processor and return to the saucepan.


4. Blend the corn flour with 4 tbsp of cold water and stir into the hot soup. Bring to the boil, stirring constantly then add the frankfurters and heat gently for 5 minutes. Taste and adjust seasoning as necessary. Serve hot.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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