Summary

Ingredients

• 600 g potato (s)
• 2 leek (s)
• 1 large onion (s)
• 3 tablespoon oil
• 2 tablespoon tomato paste
• 0.5 teaspoon ½ basil, dried
• 2 bay leaves
• 1 liter broth
• 5 Debrecziner sausages
• 100 g spinach leaves
• 1 can tomatoes, chunky
• 1 bunch parsley
• 1 tablespoon butter
• salt and pepper
• nutmeg
• possibly chili powder
• 100 ml whipped cream or crème fraîche

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Instructions

1. Peel and dice the potatoes. Cut the cleaned leek into slices. Chop the onions. Heat the oil in a large saucepan, add the vegetables and stir-fry. Mix in the tomato paste. Add the basil and bay leaves and pour in the broth. Cover and cook the soup for about 10 minutes. In the meantime, cut the sausages into slices and fry them in a separate pan.
2. Roughly cut the spinach leaves. Chop the parsley. Add the tomatoes, spinach leaves, butter and parsley to the saucepan and cook for another 8-10 minutes.
3. Add the sausages with the frying fat to the soup. Season the soup with salt, pepper and grated nutmeg, refine with the cream and, if necessary, spice it up with a little chili spice. Let the soup stand for a few minutes on the hot plate, which is already open.
4. The soup also tastes very good when warmed up.