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
Potato Soup from Wendland
Potato Soup from Wendland

Instructions

  1. 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.
  2. Put 1 hot, peeled jacket potato in each plate, top up with hot soup and serve.

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