LAUCH-UND KARTOFFELSUPPE

LEEK AND POTATO SOUP

1 lb. leeks (3 cups ) 450 g Lauch

1 lb. potatoes (2 cups) 450 g Kartoffeln

Butter Butter

1 bay leaf 1 Lorbeerblatt

Salt Salz

Dill pickles Dill-Gurken

Cut off most of green stalk of leeks. Wash thoroughly. Slice lengthwise and chop crosswise. Slice and peel potatoes as thinly as possible. Simmer leeks in butter 25 minutes, with lid slightly ajar. Add 2 quarts water and potatoes. Add bay leaf and salt to taste. Simmer 2-3 hours. Mash potatoes as they soften. Serve garnished with cubed dill pickles.

GURKENSUPPE

CUCUMBER SOUP

¾ cup onion, chopped ¾ Tasse Zwiebeln, gahackt

2 TB butter 2 Essl. Butter

1 cucumber 1 Gurke

1-tsp. curry powder 1 Teel. Curry

1 ½ tsp. flour 1 ½ Teel. Mehl

2 chicken bouillon cubes 2 Würfel Hühnerbrühe

3 cups water 3 Tassen Wasser

1 cup milk 1 Tasse Milch

Salt and pepper Salz und Pfeffer

Sauté onion in butter; add grated cucumber. Cook 5 minutes. Stir in curry powder and flour and cook a few minutes. Add water and chicken bouillon cubes. Bring to boil and simmer ½ hour. Add milk and adjust seasonings.