The Art of Soup: Central Europe’s Warmest Tradition

See chefs prepare traditional central European Soups

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_1.jpeg
Chef Alexander Kroll of the Widder Hotel in Zurich, Switzerland, tastes one of the restaurant's signature soups. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_2.jpeg
A waitress at the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, with bowls of Kartoffelrahmsuppe (spiced potato soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_3.jpeg
Chef Oliver Steffensky, of the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, prepares meat-filled dumplings called Maultaschen. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_4.jpeg
Chef Oliver Steffensky, of the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, purees a pot of Kartoffelrahmsumppe (spiced potato soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_5.jpeg
Barley, Suppengrun (diced carrot, celery root, and leek), dry-cured sausages, and other ingredients used to make Graupensuppe (German barley soup), in the kitchen at Weinhaus Weiler, a village inn in Germany's Rhine Valley. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_6.jpeg
Chef Klaus Weiler forms tender, beef marrow-enriched dumplings called Markkloschen at Weinhaus Weiler in Germany's Rhine Valley. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_7.jpeg
Cooks at Weinhaus Weiler in Germany's Rhine Valley roll the dumplings for a hearty Markklosschensuppe (beef marrow dumpling soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_8.jpeg
Chef Klaus Weiler adds a julienne of carrot and leek to beef broth to make Markklosschensuppe (beef marrow dumpling soup) at Weinhaus Weiler in Germany's Rhine Valley. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_9.jpeg
The daughter of Chef Klaus Weiler, eating a bowl of Markkloschensuppe (beef marrow dumpling soup) at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_10.jpeg
Chef Klaus Weiler prepares a pot of Graupensuppe (German barley soup) at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_11.jpeg
A bowl of Graupensuppe, a German barley soup garnished with dry-cured sausage, at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_12.jpeg
Chef Andrea Nemeth of the restaurant Bagolyvar in Budapest, Hungary, prepares a pot of Karfiolleves (paprika-spiced cauliflower soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_13.jpeg
Chef Andrea Nemeth and two of her sous-chefs at the restaurant Bagolyvar in Budapest, Hungary. Back to the Art of Soup »
Travel

The Art of Soup: Central Europe’s Warmest Tradition

See chefs prepare traditional central European Soups

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_1.jpeg
Chef Alexander Kroll of the Widder Hotel in Zurich, Switzerland, tastes one of the restaurant's signature soups. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_2.jpeg
A waitress at the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, with bowls of Kartoffelrahmsuppe (spiced potato soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_3.jpeg
Chef Oliver Steffensky, of the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, prepares meat-filled dumplings called Maultaschen. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_4.jpeg
Chef Oliver Steffensky, of the restaurant Dorfstuben in Hotel Bareiss, in Germany's Black Forest, purees a pot of Kartoffelrahmsumppe (spiced potato soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_5.jpeg
Barley, Suppengrun (diced carrot, celery root, and leek), dry-cured sausages, and other ingredients used to make Graupensuppe (German barley soup), in the kitchen at Weinhaus Weiler, a village inn in Germany's Rhine Valley. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_6.jpeg
Chef Klaus Weiler forms tender, beef marrow-enriched dumplings called Markkloschen at Weinhaus Weiler in Germany's Rhine Valley. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_7.jpeg
Cooks at Weinhaus Weiler in Germany's Rhine Valley roll the dumplings for a hearty Markklosschensuppe (beef marrow dumpling soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_8.jpeg
Chef Klaus Weiler adds a julienne of carrot and leek to beef broth to make Markklosschensuppe (beef marrow dumpling soup) at Weinhaus Weiler in Germany's Rhine Valley. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_9.jpeg
The daughter of Chef Klaus Weiler, eating a bowl of Markkloschensuppe (beef marrow dumpling soup) at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_10.jpeg
Chef Klaus Weiler prepares a pot of Graupensuppe (German barley soup) at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_11.jpeg
A bowl of Graupensuppe, a German barley soup garnished with dry-cured sausage, at Weinhaus Weiler in Oberwesel, Germany. Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_12.jpeg
Chef Andrea Nemeth of the restaurant Bagolyvar in Budapest, Hungary, prepares a pot of Karfiolleves (paprika-spiced cauliflower soup). Back to the Art of Soup »
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-Soup_Gallery_13.jpeg
Chef Andrea Nemeth and two of her sous-chefs at the restaurant Bagolyvar in Budapest, Hungary. Back to the Art of Soup »

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