Summary

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

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Instructions

1. Peel and wash the carrots and cook in a little salted boiling water for 8 minutes, then cut them into slices.
2. 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.
3. 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.
4. 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.