Ardäppelsupp with Blood Pudding
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), peeled
- 100 g bacon (pork belly)
- 200 g carrot (s)
- 150 g celery
- 400 g black puddin
- 1 bunch parsley, finely chopped
- 2 liters broth
- 25 g flour
- some marjoram
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the peeled potatoes.
- Peel and pinch the vegetables and cut the bacon into small cubes. Sweat a little, dust with the flour and cook with the broth. Puree the potatoes and add to the soup. Bring to the boil until the whole thing is creamy. Season to taste with salt, pepper and marjoram.
- Cut the black pudding into slices and fry.
- Divide the soup on the plates. Serve garnished with chopped parsley and black pudding slices.
- Tip: Can also be served with Wienerle.
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