Summary

Ingredients

• g 1,200 potatoes, floury boilin
• 150 g celery, finely diced
• 1 large onion (s), diced
• ml 1,500 vegetable stock
• 250 ml cream, fresh
• 1 leek (large stick), cut into thin, short strips
• 250 g carrot (s), cut into thin, short strips
• 250 g peas, fine, frozen
• 300 g sausaes (boiled sausaes), fine, thinly sliced
• some salt and pepper, black, freshly ground
• some nutmeg, freshly ground

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Instructions

1. Peel, wash and roughly dice the potatoes, clean and dice the celery.
2. Cook the potatoes and celery in a little salted water for about 15 minutes, do not drain! Add the onion cubes and puree everything in the cooking water, then add the stock.
3. Clean, wash and cut the vegetables into fine strips.
4. Mix the soup with the broth again with the hand blender. Season to taste with salt, pepper and nutmeg.
5. Cut the sausages into slices. Add the sausage slices and vegetables and simmer for 10 minutes on a low heat, stirring occasionally. Pour 250 ml of cream (alternatively half milk and half cream) into the soup, stir in vigorously and let it steep for another 5 minutes.