Creamy Potato Soup

This soup is perfect to dunk the Beer n Gouda pretzels in!


Kartoffelsuppe (Potato Soup)

from Germany

5 potatoes; medium
1 onion; medium size
2 celery stalks & leaves
2 Tbsp. vegetable oil
1 bay leaf; small
1/2 tsp. salt
1 tbsp Chicken bouillon (powder form)
2 Tbsp. butter

2-1/2 cup milk
Handful each of Parmesan and cheddar cheese

Directions
Peel and cube potatoes, set aside. Chop onion and celery. Sauté celery and onion for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf, salt, butter  and Chicken bouillon in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; I used my blender. Thin soup with milk as desired; add in the hand fulls of cheese and heat until warm. (DO NOT boil).

Beer n Gouda Pretzels

Well, this is a first, the first recipe I have posted that required using yeast!  It is a direct result of our German Gourmet Night where I was required to make pretzels!  I was pleasantly surprised at how easy it was and how quickly it went.  I would encourage anyone to try this recipe!


Ingredients

4-3/4 to 5-1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1 teaspoon caraway seeds ( I did not use these, I don't like the taste of rye bread)

1 cup milk
1/2 cup beer or nonalcoholic beer
2 tablespoons canola or veg oil

2 eggs, lightly beaten
1 cup (4 ounces) shredded Gouda cheese
Coarse salt

Directions
1.  In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough. I only needed 4 1/2 cup of flour.

2.  Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 14-in. rope. Cover and let rest 10 minutes longer.

3.  Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm. Yield: 16 pretzels.

Nutritional Facts
1 pretzel (calculated without coarse salt) equals 233 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 338 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.