Traditional cuisine meets wine and food
Wine with food and Franconian potato soup are a culinary team that makes the hearts of rustic connoisseurs beat faster. This dish impresses with its creamy consistency, strong taste and the aromatic combination of potatoes, marjoram and hearty bacon. Wine and food enter into a dialog here that interprets traditional Franconian cuisine in a modern and elegant way. The soup impresses with its deep herbal spiciness, subtle garlic notes and a hint of smokiness from the rendered bacon. The velvety texture of the potatoes also provides a harmonious base note, which creates space for the right wine to accompany it. The dish is equally suitable as a warming starter or a hearty main course and brings the best products of the region to the table.
Ideal wine accompaniment: Pinot Noir Rosé dry (Franconia, Germany)
A dry Pinot Noir rosé from Franconia is the perfect accompaniment to this potato soup. Its invigorating aroma of red berries, fine herbs and delicate minerality is an ideal match for the spicy bacon and aromatic marjoram. The crisp freshness and clean acidity of the rosé skilfully balance the creamy soup base, while the delicate fruitiness rounds off the rustic dish. The dry style ensures liveliness on the palate and contrasts with the subtle smoky notes, so that the food and wine merge into a harmonious overall experience.
Further wine recommendations for this dish
Mosel Riesling QbA (Mosel, Germany)
This Riesling brings fresh acidity and mineral finesse into play. The fine fruit of green apple and citrus enlivens the soup, while the creamy potato base remains harmoniously integrated. The marjoram also gains expression through the herbaceous elegance of the wine, without competing with the bacon.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
With its spicy character, lively acidity and mineral clarity, Grüner Veltliner is an excellent complement. Peppery and herbal aromas underline the soup, while the freshness and lightness of the wine make for an animating taste experience.
Beaujolais Rosé AOC (Beaujolais, France)
The Beaujolais Rosé impresses with its fine berry fruit, moderate acidity and velvety body. The delicate strawberry and raspberry aromas harmonize particularly well with the marjoram, and the bacon spice also finds a suitable counterpart in the fruity finish. The wine brings lightness without being overpowering.
Chianti Classico DOCG Rosato (Tuscany, Italy)
A rosato from the Chianti Classico shows lively acidity and striking red fruit. The herbal spice of Tuscany combines skillfully with the marjoram, while the fine tart structure and freshness perfectly accompany the taste of the soup.
DO Ribeira del Duero Rosado (Castile-León, Spain)
This Spanish rosado delights with darker fruit, Mediterranean herbal notes and a powerful structure. The complexity brings marjoram, bacon and potatoes to new levels and enables a complex connection between wine and food.
The recipe:
Franconian potato soup with marjoram & bacon
Cooking utensils
- 1 Soup pot
- 1 Cutting board
- 1 KnifeCooking spoonBlender
- 1 Cooking spoon
- 1 Blender
Ingredients
For the potato soup:
- 450 g floury potatoes
- 80 g Smoked bacon
- 1 Onion
- 1 Garlic clove
- 1 Tbsp butter
- 700 ml Vegetable broth
- 2 tsp marjoram fresh or dried
- Salt Pepper, nutmeg
To serve:
- Fresh parsley
Preparation
Preparation:
- Peel and dice the potatoes
- Finely chop the onion and garlic
- Cut the bacon into small cubes
Cook the soup:
- Heat the butter in a soup pot, render the bacon, add the onion and garlic
- Add the potatoes and marjoram, pour in the stock and cook for 20 minutes
Puree and season to taste:
- Puree the soup coarsely or finely, season with salt, pepper and nutmeg
Finalize:
- Sprinkle with fresh parsley and serve hot
Recommended side dishes
- Farmer’s bread
- Franconian pretzel sticks
- Leaf salad
