The title of this post caught my eye —
Confessions of a Recipe Hoarder: Midnight Soup.
The recipe looks delicious! Enjoy!
SHARON ONA (this article was first published December 2o12)
For years I thought midnight soup was a term coined on the spot by my New Year’s cohorts as we enjoyed the night’s festivities over bowls of rich, hearty, satisfying, soul-warming soup. Later, I learned that midnight soup, or mitternachtssuppe, is traditionally served on New Year’s Eve in Germany, Austria, and Switzerland to fuel hungry partygoers through the evening. Its restorative properties satiate guests on a cold winter’s night and counter the effects of the generous flow of alcohol that comes with the territory at such events.
In many parts of Germany, particularly Bavaria, midnight soup is a beef-based goulasch generously spiced with paprika. Set to simmer over low heat for several hours, midnight soup can be prepared well in advance, as the flavors will only improve over time. The addition of bread to the recipe below creates a velvety, rich…
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