Potato Broccoli Leek Soup with Onion Sausage Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 500 g broccoli
- 1 bulb kohlrabi
- 1 leek
- 2 spring onion (s)
- 1 ½ liter vegetable stock
- 2 teaspoons marjoram, dried
- 1 teaspoon thyme, dried
- 1 pack herbal cream cheese
- 1 teaspoon butter
- 2 shallot (s)
- 2 small sausages (Suçuk sausages)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into small pieces and put in a large saucepan with 1 to 1 1/2 liters of boiling broth (all vegetables should be well covered by the liquid later). It is better to take less first and then pour in a little more broth so that it does not get too thin).
- Peel the kohlrabi and cut into small pieces, cut the spring onions and leeks into thin rings and add both to the broth. Finally, divide the broccoli into small florets, peel the stalk, cut it into small pieces and add everything to the remaining vegetables. Cover everything and let simmer for 25 to 30 minutes (the potatoes should definitely be done). Take the pan off the fire, add the cream cheese and spices and puree everything with a hand blender.
- For the topping, heat the butter in a pan, add the chopped sausages and fry the sausage pieces nicely. Then add the finely chopped shallot and let it turn to glass.
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