Summary

Ingredients

• 1 leek
• 2 bunches soup greens
• 4 tablespoon butter
• 1 ½ kg potato (s)
• 500 g sausae, (Mettwurst), smoked coarse
• 1 teaspoon thyme, torn leaves
• 500 ml vegetable stock
• 0.5 ½ bunch parsley
• salt and pepper

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Instructions

1. Rinse, clean and cut the leek into rings. Wash, clean or peel the soup greens and cut into pieces. Melt the butter in a large saucepan and fry the vegetables in it. Deglaze with 1 ½ liter of water.
2. Peel, wash and dice the potatoes. Peel the sausage and cut into slices. Put both with thyme in the soup, fill up with the broth and simmer the soup for about 20 minutes over low heat.
3. Rinse the parsley, shake dry and chop finely. Season the soup with salt and pepper, arrange on plates and sprinkle with parsley.