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 »
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 »
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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 »
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 »
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 »
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 »
Chef Andrea Nemeth and two of her sous-chefs at the restaurant Bagolyvar in Budapest, Hungary. Back to the Art of Soup »
