Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g carrot (s)
- 600 g potato (s)
- 4 sausages (Mettenden)
- 1 small onion (s)
- 0.2 liters vegetable stock
- 2 tablespoon heavy cream
- 1 tablespoon parsley
- 1 tablespoon sugar
- pepper
- nutmeg
- some butter
Print Recipe
Pin Recipe Instructions
- Finely chop the onion. Clean the carrots and cut into slices. Peel the potatoes and cut into cubes.
- Sweat the onion in a saucepan with a little butter until translucent. Add the carrots to the onions and sweat them too. Then add the sugar and caramelize the carrots. Add the potatoes and sauté briefly. Add the broth and simmer on a low heat for 30 minutes.
- Meanwhile, cut the meatloaf into slices and fry in a pan (possibly in 2 stages, depending on the size of the pan). At the end of the cooking time, put the meatloaf in the pot with the carrots. Season to taste with pepper, a little nutmeg, cream and the parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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