Summary

Ingredients

• 650 g potato (s)
• 3 carrot (s)
• 500 ml vegetable stock
• 500 ml meat broth
• 1 onion (s) (vegetable onion)
• 200 g Cabanossi
• 200 ml sour cream
• 1 glass white wine
• marjoram
• 1 tablespoon parsley, freshly chopped
• Oil, for frying
• nutmeg

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Instructions

1. Peel and quarter the potatoes, peel the carrots and cut into large pieces, halve the vegetable onion, coarsely chop one half, halve the other half again and cut into fine rings - put these aside. Halve the Cabanossi lengthways and cut into fine slices.
2. Put the potatoes in a soup pot with the broth, the carrots and the coarsely chopped onions, bring to the boil and cook over medium heat until soft. Make sure to take 2-3 soup ladles or better sieve spoons of potatoes out of the broth when they are just done and set them aside.
3. As soon as everything is soft, puree the vegetables in the broth with the magic wand completely, stir in the cream and temporarily put the resulting soup in a bowl.
4. Wipe out the pot briefly, then heat the oil in it, add the onion rings and Cabanossi and fry all over until everything has turned a nice color - halfway through the frying process, add the potatoes that were set aside. Deglaze with the wine, then add the soup, season with marjoram and nutmeg - bring to the boil again briefly and serve in beautiful clay bowls sprinkled with a little parsley.
5. This goes well with farmhouse bread and a good beer.