Kartoffelsuppe
mit Apfelküchle
Creamy Potato Soup
with Apple Fritters

For the Soup
6 cups ( 1.5 Kg ) of potato chunks , Russet or a firm potato like Red Skin or Yukon.
2 c ups or (225 gr ) of carrots
I onion
I tomato
3 celery stalks[ but root celery is much better[again hard to find here]
2 quarts or 2 litres of stock
2 cups or about (500) ml of whipping cream
1/2 to 1 tsp. nutmeg

For the Apple Kuchle
5 large cooking apples, cored ,peeled and sliced.

Fritter batter
2 cups

1 cups or (250 gr) of Flour
3 eggs
1 cup milk

Oil for frying and cinnamon and sugar to roll them in.

1. Get your ingredients together. Chop your pototoes in a rough cut, then carrots, onion and tomato.
cut the celery and either ue a beef or chicken stock or make a beef or chicken stock with a powdered base. Grate your nutmeg.

2. Place everything in the soup pot and bring to a simmer. Cook until everything is tender.

3. Cook the potatoes and vegetables until tender, about 45 minutes.
Strain most of the stock off and reserve into a bowl.

4. Get the cream ready.
With a hand held immersion blender, puree the ingredients till smooth and
Add about half of the stock in the bowl.

5. Add the cream and blend.
Add the nutmeg and blend.

Serve the soup piping hot with a dollop of sour cream if you like.

For the Kuchle
(Fritters)

1. Peel, core and slice the apples.
If you are not going to fry them right away keep them in water with a dash of lemon juice.
put the cinnamon sugar in a bowl.

2. Dip the apple slices in the batter then carefully lift them with a turner or a skimmer, into the oil that is on medium heat .
Cook until they are browned on both sides. and drain on a paper towel.
3. Coat the fried apple slice into the bowl of
cinnamon sugar and you are ready to serve