German Potato Soup w/ Homemade Noodles

I know I've said this before, repeatedly, but I created this recipe based on several I found online.  Then toss in a pinch of family history!  Speaking of family history, I fully intend to do some new Hengst family recipes soon.  It's pumpkin time so I foresee pumpkin roll and pumpkin whoopie pies in our future!

My co-workers are often my motivation (guinea pigs) for new recipes.  We celebrate birthdays with themes.  One such theme was German food!  It's a creamy potato soup with lots of bacon and homemade spaetzle noodles.  This was a hit and has made many recurrences!

1 Pound Bacon, chopped
2 or 3 Large Potatoes, diced (some finely diced)
1 Large Sweet Onion, diced
1 Carton Swanson Unsalted Chicken Stock

4 Cups Milk
2 cups Heavy Cream
Salt and Pepper, to taste

Directions
Chop the bacon into 1/2" pieces, I use kitchen shears because cutting bacon is nearly impossible!  Fry the bacon pieces until browned. You may have to do this in batches if you double the recipe.  Stir in the potatoes and onion. Cook 10 minutes stirring often, until onions are tender. Add chicken stock and continue 10 minutes.
Add milk, cream and salt and pepper. Simmer 20 minutes, without boiling until potatoes are tender. Soup will be runny until you add the noodles.  I've tried skipping the noodles, because honestly they are the hardest part of the recipe.  I abandoned that idea quickly.  This soup needs the noodles!  And no, you can't just buy them.  There's a secret ingredient!













Noodles
2 Cups All-Purpose Flour
2 Eggs
1 Cup Water
1 Pinch Salt
1 Pinch All Spice

Bring a separate pot of water to a boil. I use a small sized saucepan because it's easier to corral the little noodles and scoop them out!  Combine all ingredients together.  Drop by 1/4 cup into a potato ricer or spaetzle maker and squeeze pasta strands into boiling water. Stir to break up the little guys.  When they float to the top, scoop them out with a holey spoon...did I just say holey?  I think the rest of the world calls it a slotted spoon.  I can't be sure.  I've even found myself asking for a "getter" when what I really need is a serving spoon.  I am my mother, and I wouldn't change that for the world!
Tangent, I'm back!  Dump batch by batch into the potato soup. Continue until all dough is used!  This is super good warmed up the next day.  The All Spice is good stuff!  It's used in good spaetzle recipes and is the reason you MUST make your own noodles!  Salt and pepper to taste.  I feel strongly that potatoes need lots of salt, but salt at your own discretion!

I suppose you could skip the noodles and do like my Gramma did.  She would fry the bacon and then sprinkle in some flour.  She would stir it until all of the flour was dissolved.  If she wanted a white potato soup she would add the milk pretty soon after.  Sometimes she would make a brown potato soup and let the flour brown a bit before adding milk.  Some of my best inventions happen by mistake.  I wonder if that's where the brown potato soup comes from!  No matter how you make it, enjoy!

Dandelion Greens with Hot Bacon Dressing and Fried Potatoes

My story starts on Friday, with dinner at Grammy's.  She's not my Grammy, she's my great Aunt Grace (Hengst) Smith.  I love to listen to Grace and Aunt Romaine as they talk about when they were kids.  This week I learned that Uncle June used to steal bread out of the neighbor's bread box on the way home from school.  Sounds like Uncle June was the mischievous one!  Aunt Grace also loves to feed people.  There is some mix of at least 15 of her kids, grandkids, brothers, sisters, nieces or nephews that come for dinner every Friday.  I'm so thankful to have experienced dinner at Grammy's!  

Uncle Don mowed early in the week so we weren't sure what the dandelion bounty would be.  We did great!  Mom's cousin, John Hengst came for dinner this week.  He helped Aunt Romaine and I dig for dandelions!          

PICKING AND CLEANING THE GREENS

Using a paring knife, cut down into the dirt around the young dandelion at an inward angle.  Peel the lower "ugly" leaves and dirt away with the paring knife and cut the very bottom of the root away, being careful to keep the plant intact. If the leaves come loose, it's okay.  It's also okay if there are buds down close to the roots. These are edible!  

 

On Saturday, Mary and I learned to cook the dandelion greens with hot bacon dressing, served over fried potatoes.  It was such a great way to spend a rainy afternoon with two of my favorite girls!  We laughed, we cried.  It was 

special!

We had Pumpkin Whoopie Pies as appetizers.  You'll be seeing that recipe on here someday!

 

Aunt Romaine sampled hers while she tossed potatoes into the fryer! 

We enjoyed the greens, but it's not the reason we went.  She is such a special lady and reminds me so much of my Gramma, her sister.  I wish she were here with us, sitting around the kitchen table eating whoopie pies and peanut butter eggs and telling stories about the old days...

 

INGREDIENTS:

6 Qts Fresh young dandelion greens, cleaned and squeezed dry (26 Cup Tupperware bowl full)

1 lb bacon

5 Lbs Russet Potatoes, peeled, sliced thin

Crisco or vegetable oil

2 or 3 Eggs, hard boiled shelled and chopped

1 Egg, beaten

1/2 Cup Sugar

1 1/2 Tbsp flour

1/2 cup water

Apple Cider vinegar - 2 "dumps" from the bottle

Soak the greens in cold water until ready to use to prevent them from drying up.  Wash the greens several times.  They may be gritty, so this is very important.

Fry the sliced potatoes in Crisco or vegetable oil over medium heat.  Turn occasionally until most of the potatoes are golden brown. 

Meanwhile, cut the bacon into 1 inch pieces.  Fry in a heavy pot or large fry pan until crispy.  Drain on paper towels.  Discard bacon grease or use for another purpose, leaving the bacon bits on the bottom of the pan.  Note:  Romaine's daughter Dorty fries her potatoes in this grease!  I like the way Dorty thinks!

Blend the beaten egg, sugar, flour, water and vinegar.  Taste the dressing for good balance of sweet / sour.

Use the pot or fry pan from the bacon to heat the dressing.  Cook on medium-high, stirring continuously to keep flour and eggs smooth, until the mix starts to bubble.   

Squeeze the dandelion greens to remove the water.  Stir the greens into the dressing until well blended and the greens are wilted, 5 minutes.  Add more: water and vinegar if the dressing starts to get dry, and adjust the sugar as needed.

Add crispy cooked bacon and hard boiled eggs.

Serve over fried potatoes.  Yum!  Enjoy with your best girlies...and look forward to the little beauties flowering so we can make wine!  

To be continued...