Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 bunch carrot (s), young
- 2 cubes broth, clear
- 1 pack mashed potato powder, for 4 people
- 425 ml corn kernels
- 300 g peas, frozen
- 4 piece (s) veal sausage (150 g each)
- 20 g butter
- 1 bunch parsley
- 4 tablespoon crème fraîche
- 2 tablespoon soy sauce
- salt and pepper
- curry
Print Recipe
Pin Recipe Instructions
- Peel and wash the carrots and cook in a little salted boiling water for 8 minutes, then cut them into slices.
- Dissolve the 2 stock cubes in 1 liter of water and bring to the boil. Stir in the mashed potatoes. Add the drained corn, peas and carrots and simmer for about 8 minutes on a low heat.
- Cut the sausages into slices, fry them brown on both sides in the butter, add to the soup. Season the soup with salt, pepper, curry and soy sauce and stir in the chopped parsley.
- Serve in soup plates or soup bowls, 1 tablespoon each. Add the creme fraiche to the soup and decorate with curry powder and chopped parsley.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below