Kölsche Öllischzupp À La Didi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g Mettenden
- 150 g onion (s)
- 150 g potato (s)
- 1 tablespoon sunflower oil
- 125 ml meat stock
- 1 slice / n toast bread
- 2 teaspoons Gouda cheese, grated
- 1 teaspoon parmesan, freshly grated
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into cubes and cook in a saucepan for about 20 minutes without salt.
- In the meantime, peel the meat and cut it into small cubes or slices. Peel the onion, cut in half and cut into half rings.
- Heat a saucepan with the oil and fry the sausage in it. Add the onions and fry them. When the onions are nice and translucent and a little browned, add the stock and let the soup simmer for about 15 minutes. Drain and add the potato cubes. If necessary, season with salt and pepper.
- Toast the bread and cut out a round thaler with a ring (diameter approx. 7 cm).
- Heat the oven to 150 ° C top heat grill.
- Pour the soup into a soup cup and place the toasted bread thaler on top of the soup. Sprinkle the toasted bread thaler first with the Gouda cheese and then with the Parmesan.
- Baked in the oven on the top shelf until the cheese is melted and lightly browned, then serve.
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