German Creamy Vegetable Soup (Krabbensuppe)

My mom

Behrensen, my village in December 2014

My mom passed away on Christmas Eve, peacefully surrounded by her family in Germany (I was on my way).  She had fallen the day before on December 23 and broke her hip. There was talk of operating, but a day later my mom (and her body) decided that it was time to go. She would have been 92 in January; we all miss her.

She was one of the fortunate Germans of her generation who lived in the same place all her life. Her family, especially her children, were the most important part of her life. My brother and I were raised with love, always knowing that we could return home at any time. Home was a large farm in a small village in the middle of Germany. My mom was an intelligent and strong woman with a keen sense of justice that was remarkable. She was well loved and respected by the people around her. She was an environmentalist long before it became fashionable — no water, electricity or any other resource was ever wasted.  She formed an especially strong bond with my niece, who both loved each other very much. There are so many  stories and anecdotes to tell and I hope to write them all down eventually. I just returned from Germany this week, and have to adjust to my new life without my daily calls and frequent visits to see her. I already miss her presence in my life very much.

This picture of my mom was taken was taken a year ago.

I would like to thank all my blogger friends for the comforting words I received. 

When I was in Germany, we watched an old film of my brother’s wedding.  It was soothing to see all of us decades ago when we were younger.  Part of the wedding menu was a wedding soup (Hochzeitssuppe).  My German family loves it, so the next day I made the soup for them. It was nourishing and well liked, and I promise I will post the recipe.  In the meantime, I needed a nourishing soup that was easy to make and healthy.  My Creamy Vegetable Soup with Bay Shrimp fits the bill. The celeriac root adds so much richness that you don’t really need cream. I added some low-fat milk, but even that is not necessary. Thank you again for all your  support and love you sent my way. 

This is a filling soup with the tasty flavor of sweet shrimp. It is a staple in northern Germany, in the town of Hamburg it is cooked with the local tiny shrimp, a true delicacy. You absolutely have to try if you ever find yourself in that part of the world. I used the little cooked bay shrimp that you find here in California. The celeriac (celery root) and the other root vegetables add an earthy flavor. When I made this for my German girlfriend, my picky American husband loved it. This soup is hearty enough for an evening meal served with crusty bread and a salad. Or it would make a delicious first course for a fancy dinner. It has hardly any calories, but it is very satisfying. I cook soups like this when I need to lose some weight. ​

At almost any German grocery store, you will find different vegetables tied together in a bundle that consists of roots like carrot, celery root, parsnip or parsley root, leek and some parsley. The German call it Suppengrün, which is used to give aroma and taste to any broth and is usually discarded after cooking. In this recipe, I use it as a thickening agent. I did make a small bundle from the green part of the leeks and some parsley sprigs. I add several pinches of saffron (which is optional). ​

put the cut vegetables in a tub of water

drain the vegetables

a bundle of veggies to flavor the soup

ready to cook

blending the soup

enjoy

PRINT RECIPE

Ingredients:
(4 servings)


2 small carrots, chopped (1/2 cup) 
1 celeriac root, peeled and chopped (1 1/2-2 cups)
3 medium leeks (white part only), sliced (2 cups)
(save the green part of the leek)
4-5 yellow potatoes, peeled and chopped (3-4 cups)
4 cups  chicken broth
1 or more  cups of water
1 cube fish bouillon (optional)
½ or more  tsp. salt
½ tsp. garlic or celery salt
½ tsp. freshly ground pepper
a pinch of nutmeg and saffron (optional)
1-3 Tbs. whipped cream
1 pound small cooked bay shrimp
parsley

Directions:

Peel the carrots, celeriac and potatoes and cut into small pieces. Put them in a large pot with the chicken broth, fish bouillon,  and water. Wash the sliced leek thoroughly in water to remove any dirt, and add it to the soup. Wash the green parts of the leek , tie them together with several parsley sprigs, and add to the soup. Bring it to a boil and simmer  covered for 20-30 minutes until the vegetables are soft. Remove the bundle of soup greens and discard. Season the soup with salt, pepper, garlic or celery salt, some fresh ground nutmeg and a pinch of saffron. Add the whipped cream. Puree the soup in a mixer or with an immersion stick. Heat the soup and season to taste. If the soup is too thick, thin it out with water or milk. Ladle the soup into bowls, add a handful of shrimp and sprinkle with chopped parsley.

Guten Appetit!
Recipe by © sunnycovechef.com