Summary

Ingredients

• 500 g sausae, fresh
• 500 g potato (s)
• 2 carrot (s)
• 1 zucchini
• 1 bunch spring onion (s)
• 2 onions)
• 1 glass mustard, medium hot
• possibly mustard, spicier
• 1 liter meat broth
• 1 cup cream
• salt and pepper
• possibly Worcestershire sauce
• possibly mashed potatoes powder

Print Recipe Pin Recipe

Instructions

1. Fry the sausage in the pan. During this time, cut all the vegetables into bite-sized pieces. Then take the sausage out of the pan, put the vegetables in the same pan and sauté a little so that they get some color. You only leave a little of the spring onion.
2. Now add the broth and finish cooking the vegetables. When the vegetables are still firm to the bite, add the cream. Finally, depending on your taste, stir in up to a glass / tube of mustard and heat the sausage, which has meanwhile also been cut into bite-sized pieces, in the soup.
3. Season to taste with salt, pepper and, if necessary, a few splashes of Worcester sauce. Depending on the consistency (depends a little on the type of potato), I thicken the soup a little with 1 - 2 mashed potatoes or some mashed potato powder. Finely chop the rest of the spring onion and garnish each plate a little. Serve with baguette, fresh bread or the like.
4. The amount of mustard and the cream is variable. Since I love mustard, I always use a relatively large amount here. If you like it spicier, you can also add some spicy mustard.