Summary

Ingredients

• 500 g potato (s)
• 1 piece (s) celeriac (approx. 00 g)
• 1 leek (approx. 50 g)
• 1 large carrot
• 750 ml meat broth, clear or vegetable broth
• 2 tablespoon margarine (sunflower margarine)
• 1 tablespoon marjoram, dried
• Pepper, whiter
• Iodized salt
• Nutmeg, freshly grated
• 1 dash cream or milk
• 2 tablespoon parsley, chopped
• 3 pairs sausages (wieners), thin
• Maggi

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Instructions

1. Wash, peel and finely dice the potatoes. Peel and finely dice the celery too. Wash and clean the leek thoroughly and cut into rings. Peel the carrot and cut into thin slices.
2. Heat the margarine in a saucepan and sweat the vegetables in it. Pour in the broth, add the marjoram and cover and simmer over a moderate heat for about 20 minutes. Puree the vegetables in a saucepan with a food processor.
3. Season the soup with the spices and add the cream, parsley and sausages. If you like, you can add a few squirts of Maggi to taste. Let the sausages get hot in the soup and serve with fresh bread.