Potato Soup from Wendland
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), diced
- 1 bunch soup greens, frozen
- 1 liter vegetable stock, alternatively: vegetable stock
- 1 ½ kg potato (s), floury, diced
- 200 g crème fraîche
- 1 teaspoon marjoram
- 1 teaspoon nutmeg
- 2 teaspoons savory
- 4 sausages (Rauchmettenden), diced
- 4 jacket potatoes, cooked
- 3 tablespoon oil
- Sea salt, freshly ground
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Steam the onions and frozen soup greens in the oil until translucent, deglaze with the vegetable stock, add the potato cubes and simmer for 15 minutes. Puree in the food processor, mix in the creme fraiche, season with marjoram, nutmeg and savory and season with salt and pepper. Bring the soup to the boil and let the cubes of Mettendchen steep in it.
- Put 1 hot, peeled jacket potato in each plate, top up with hot soup and serve.
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