Potato-Mustard-Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), floury cookin
- 2 carrot (s)
- 1 bunch spring onion (s)
- 1 tablespoon butter
- 1 ½ liter vegetable stock
- 1 tablespoon marjoram, dried
- 150 g whipped cream
- 2 tablespoon Dijon mustard
- 5 Vienna sausages
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the potatoes and vegetables and sauté in the butter. Pour in the vegetable stock and add the marjoram. Don`t skimp on the marjoram. Bring to the boil and simmer for 20 minutes with the lid closed over low heat. Then puree with a blender, add the cream and bring to the boil again. Season to taste with Dijon mustard, salt and pepper.
- Slice the sausage, add it and let it warm up in the soup. The longer the soup permeates, the tastier it will be.
- Suitable for four people with a baguette as a main course.
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