Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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Quick Maultaschensuppe – German Dumpling Soup

The past two weeks I tried two new soup recipes I was planning to post and although they were OK, they weren’t absolutely delicious and I feel they need an extra twist before I publish them. I think is not fair to post recipes that are just OK, after all I blog to share with all the foodies of the world dishes that I am passionate about, otherwise what would be the point of it all?

For reasons that have nothing to do with cooking I was in very black mood when I cooked them and that invariably reflects on the result, does it happen to you too?

Luckily I have a few recipes in reserve; today’s is the traditional Maultaschen German Soup. Maultaschen are big rectangular dumplings filled with a mix of meats, spinach and spices that are usually eaten in a clear broth or sauté and served with some sauce. They are original from the region of Swabia (Bavaria) in Southwestern Germany. If you look on the internet you’ll find plenty of recipes to prepare the dumplings from scratch, but in this case I used bought ones to a quick version that is a great resource to an easy but complete meal. I’ve been wanting to cook a German recipe for a while and when I saw the Maultaschen at my local supermarket I didn’t doubt it for a second. I added some vegetables to the sotck in this version for a one course supper, here it goes!

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Irish Leek and Potato Soup

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Back in 2008 I went on holidays by myself  and I couldn’t have made a better choice for a solo trip than Dublin; besides being a very pleasant city, people is so friendly that I hardly ever had dinner on my own, I always ended up chatting with someone at the pubs or restaurants.  And locals might have had a contagious spirit, because visitors behaved extremely friendly as well.

One of those evenings I was sharing table with a lovely English couple at a very touristy nonetheless excellent Irish food restaurant (sorry, I did not record the name of this one!) when I had my first Leek and Potato Soup. Happiness! It still amazes me how something so simple can taste so good!

And you probably know the rest of the history if you have been reading any of my previous posts; back at home I made my homework and find myself a nice Leek and Potato Soup recipe to reproduce some of the holidays bliss at home. I served this one with sauté champignon mushrooms, traditionally you would serve it with bread and butter. Shall we share it?

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Chicken, Leek and Mushroom Soup

Chicken, Leek and Mushroom Soup

I give it quite some thought to what soup recipe should I post first , should it be a traditional recipe, one discovered somewhere during a trip or should I risk a little with some creation of my own?

Some soups are already a “classic” in our every week menu; in fact I cook them often enough not to need a recipe any longer and to add some variations depending on the ingredients on my fridge, pantry and the inspiration of the day. So, I could go with any of these, but since just the idea of starting this blog turn on my creativity, I finally decided to start with a recipe I created the same day I started to shape “Around the bowl”

On one hand, chicken and leek are always a great combination in any dish and on the other hand, chicken and mushrooms are definitely two matching flavours, therefore by transitive property, so should be chicken+leek+mushrooms. I dare say without any doubt that it was!

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