Summary

Ingredients

• 2 onions)
• 1 bunch soup greens
• 250 g potato (s)
• 15 g butter
• 500 ml vegetable stock
• 4 sausages (Viennese)
• 200 g cream
• salt and pepper
• nutmeg
• possibly rolls
• possibly butter

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Instructions

1. Cut the vegetables (onions, soup greens and potatoes) into small pieces.
2. Melt the butter in a saucepan and sauté the vegetables briefly in it.
3. Top up with half a liter of vegetable stock and bring to the boil.
4. Cover and simmer for about 15 minutes.
5. In the meantime, cut the sausages into small slices and finely chop the parsley from the soup greens.
6. Remove the soup from the stove and puree with a hand blender.
7. Now add the sausage slices, the cream and the parsley and season with salt, pepper and nutmeg.
8. For the vegetarian variant, you can leave out the sausages and cut a roll into cubes and roast it in a pan with a little butter. Then serve the finished soup sprinkled with it.