The Art of Soup

by0| PUBLISHED Oct 17, 2011 8:00 AM
The Art of Soup
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen ») This recipe first appeared in our November 2011 issue along with Beth Kracklauer’s story The Art of Soup. See the recipe for Maultaschensuppe ». Todd Coleman