Frederick the Great and Kartoffelsuppe with Slab Croutons
A recipe inspired by
FREDERICK THE GREAT
The potato greatly impacted European demographics and society as it produced three times the calories per acre compared to grain and could be grown in a variety of soils and climates. Although it took some time for the potato to gain popularity, by 1715 it was widespread in the Low Countries, the Rhineland, Southwestern Germany, and Eastern France, and by the mid-18th century had been firmly established in the Kingdom of Prussia in northern and eastern Germany, due to the efforts of Frederick the Great. He played a significant role in promoting the cultivation of potatoes by overcoming farmers' skepticism and issuing an official proclamation mandating its cultivation in 1756, calling it "a very nutritious food supplement." This earned him the nickname "The Potato King" or "Kartoffelkönig" in German.
Kartoffelsuppe with Slab Croutons
Ingredients
8 medium-sized russet potatoes, scrubbed
4 cloves of garlic
32 ounces of vegetable broth
2 shallots, minced
1 cup of half and half
1/2 cup of sour creeam
4 ounces of parmesan cheese, grated
2 tablespoons chives, chopped
2 tablespoons of parsley, finely chopped
4 ounces of gruyere cheese, grated
6-12 ciabatta rolls
Salt, pepper, olive oil
Directions
Place cleaned potatoes and garlic in a pot and cover with water. Bring to a boil over high heat and let the potatoes cook until tender and they can be pierced with a fork, about 25 minutes.
Preheat the oven to 350 degrees.
Remove the potatoes and garlic from the water and let cool completely.
Once the potatoes and garlic are cool, peel off the potato skins and discard. Roughly mash the potato and garlic. Be sure to completely mash the garlic, but feel free to leave some pieces of potato.
In a medium-sized soup pot over medium-low heat sauté the shallots with a drizzle of olive oil until soft, about 3 minutes. Season with salt and pepper.
Add the potatoes and garlic and slowly pour in the vegetable broth. Season again to taste with salt and pepper.
Turn the heat up to medium, stirring occasionally until heated through.
Meanwhile, cut a thin slice off the top of the ciabatta rolls, exposing the nooks and crannies of the bread. Drizzle with olive oil, sprinkle with salt, and toast in the oven until crispy, about 10-12 minutes. Use 1 large roll per serving, or 2 if they are smaller.
Remove the croutons from the oven and set aside. Turn on the broiler and move your oven rack up.
Add the half and half to the soup, along with the sour cream, parmesan, chives, and parsley. Stir to combine and season to taste with salt and pepper.
Ladle soup into oven-proof bowls or small cocottes and top with the croutons. Sprinkle with gruyere.
Place in the oven under the broiler for 2-3 minutes, monitoring closely to ensure the cheese and bread does not burn.
Makes six servings.
