Summary

Ingredients

• 750 g potato (s)
• 2 tablespoon butter or margarine
• 1 onion (s)
• 1 carrot (s)
• 1 leek / leek
• 75 g bacon, lean, small cubes
• 4 sausages (Mett-)
• 1 liter vegetable stock
• Salt and pepper, from the mill
• 1 pinch (s) nutmeg, freshly ground
• 1 pinch (s) cayenne pepper
• 1 teaspoon marjoram, dried
• 1 cup crème fraîche or casual
• Parsley, smooth for garnish

Print Recipe Pin Recipe

Instructions

1. Peel, wash and dice the potatoes, heat the fat in a saucepan and sweat the potatoes in it over medium heat.
2. Also clean and dice the onion, carrot and leek, add to the potatoes with the bacon and sweat for a few minutes. Top up with the vegetable stock, bring to the boil and season with salt, pepper, nutmeg and cayenne pepper. Simmer for about 10 minutes and then puree the soup with the hand blender. Add the creme fraiche and the sliced sausages with the marjoram and simmer for another 10 minutes. At the end of the cooking time, season to taste, add seasoning if necessary and garnish with fresh parsley.
3. If available, sprinkle with pink pepper from the mill.