Summary

Ingredients

• 400 g potato (s), waxy
• 150 g Hokkaido pumpkin (se)
• 1 celery root
• 1 spring onion (s)
• 1 onion (s)
• 2 tablespoon butter
• 4 tablespoon olive oil
• 400 ml vegetable stock
• 125 g crème fraîche
• 125 g bacon
• 2 Viennese sausages
• salt and pepper
• sugar
• 0.25 ¼ bunch parsley
• 1 stalk thyme
• 4 sage leaves
• 0.25 ¼ bunch chives

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Instructions

1. Dice the potatoes, Hokkaido, celery root and onions. Slice the spring onion with the greens. Chop the herbs into small pieces. Set aside half of the vegetables and herbs. Save some parsley and chives for the garnish.
2. Heat the butter in the pan. Add half of the onions and sweat until translucent. Add half of the herbs and half of the vegetables and sauté briefly. Deglaze with the vegetable stock and cook over low heat for 15 minutes.
3. Puree carefully so that a few grain-sized pieces remain. Add the rest of the herbs and vegetables and cook for another 10 to 15 minutes. Season to taste with salt, pepper and sugar. Stir in the crème fraîche and stop boiling.
4. Score the sausages lengthways and cut in half. Dice the bacon. Heat olive oil in a pan. Fry the sausages and bacon in it. Put the soup in a bowl. Add the bacon and sausages and sprinkle with the remaining parsley and chives.