Hearty Potato Soup with Cabanossi Chips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 750 g potato (s)
- 2 large carrots
- 250 g celeriac
- 1 tablespoon oil
- 2 teaspoons vegetable stock
- 150 g Cabanossi
- 4 stalks parsley
- 1 teaspoon oil
- salt and pepper
- nutmeg
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Clean and peel the potatoes and vegetables, wash them and then cut them into cubes.
- Heat 1 tablespoon of oil in a large saucepan. Sweat the onion and vegetable cubes in it for about 4 minutes. Pour in 1 liter of water, bring to the boil and stir in the broth. Cover and simmer for about 15 minutes.
- In the meantime, cut the Cabanossi into thin slices. Heat 1 teaspoon of oil in a pan and fry the sausage slices until crispy. Remove and drain on kitchen paper.
- Wash the parsley, shake dry and chop. Mash the soup with the potato masher or puree with the magic wand. Depending on how fine you like the soup.
- Season to taste with salt, pepper and nutmeg. Serve the soup with the Cabanossi chips and sprinkle with parsley.
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