World Trade

College of Hotel and Restaurant Management

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Kartoffelsuppe mit Miesmuscheln und Lauch

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Potato Soup with Mussels and Leeks

Yield:

Ingredients:

45 ml Butter

60 grams Shallots, minced

180 ml White Wine

1 kilo Mussels, washed, beards removed

620 ml Cold Water

60 grams Leek, white and light green parts, minced

225 grams Potato, cooked, peeled and pureed

Salt, white pepper and Cayenne to taste

Procedure:

1. In a large pan, melt the butter over medium heat. Add shallots and soften without browning. Add white wine and mussels.

2. Cover; cook until all mussels open, do not overcook.

3. Strain the mussels and cooking liquid into another pan through a cheesecloth- lined strainer.

4. Remove mussels from the shells, set meat aside, discard the shells and reserve cooking liquid.

5. Combine cold water and cooking liquid, add leeks

6. Add potato puree to the soup, whisk to mix . Thin down with a little water if soup is too thick.

7. Add mussels, bring back to a boil, remove from heat and season with salt , pepper, and cayenne.

College of Hotel and Restaurant Management

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Rotkraut und Spatzle

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Braised Red Cabbage and Spaetzle

Yield:

Ingredients:

450 grams Red Cabbage

30 ml Butter

100 grams Onions, brunoise

5 pieces Juniper Berries

4 pieces Cloves

15 grams Sugar...