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German Potatoes Soup Recipe

Ingredients

1 onion, diced

1 teaspoon crushed garlic

1/2 teaspoon butter

1 cup brown sugar

1 cup grated Parmesan cheese

2 cups quartered gravy eggs

2 basil leaves

1 teaspoon dried whites

1/8 teaspoon dried sage

1 1/2 teaspoons dried Italian seasoning

1 pound chopped kalamata olives, soaked and dried

1 (44.5 ounce) can tomato paste

1 cup clam juice

salt and pepper to taste

Directions

Place onion, garlic and butter in a medium saucepan. Steep over medium heat the brown sugar and Parmesan cheese; heat to between 350 and 400 degrees F (175 to 190 degrees C). Sprinkle with coarse salt and pepper. Cook about 5 minutes, stirring constantly, until foods begin to flavored with brown sugar and cheese. Stirring occasionally, heat to 250 to 275 degrees F (125 to 135 degrees C).

Pour gravy mixture in medium saucepan, and sprinkle tomato paste evenly over vegetable-based filling and vegetables, removing as much of the stuffing as possible. Bring to a boil. Reduce heat, and simmer 15 to 20 minutes, stirring occasionally. All sides of filling or veggie should be covered, to prevent scorching. Serve immediately.

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