Summary

Ingredients

• 4 large potatoes, diced, waxy
• 3 carrot (s), diced
• 1 sausage (Rauchendchen, Mettende), finely diced
• 2 medium onion (s), diced
• 3 cloves garlic, diced
• 3 tablespoon parsley root (s), diced
• 1 leek, cut into half rings
• 75 g ham, diced, 2% fat
• 1 bunch parsley, chopped
• 1 liter vegetable broth
• 6 tablespoon apple compote
• 2 tablespoon heavy cream
• 2 teaspoons balsamic vinegar with honey
• 3 pinches nutmeg
• Pepper, more colorful, from the mill
• salt
• butter
• Walnuts, chopped

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Instructions

1. Wash and dice the potatoes. Wash, peel and dice the carrots as well.
2. Finely chop the washed parsley. Put everything aside.
3. Cut the smoker, onion, garlic and the washed parsley root into fine cubes.
4. Wash and clean the leek and cut into half rings. Heat 1-2 teaspoons of butter in a saucepan and the vegetables
5. Brown it nicely with the smokers and diced ham. Keep stirring so that nothing burns.
6. Now add the potatoes and carrots. Let everything stew together for about 1 minute. Don`t forget to stir.
7. Put a good half of the chopped parsley on the vegetables and deglaze with the vegetable stock.
8. Let simmer for another 15-20 minutes.
9. Take the pot off the heat and do not puree everything with the hand blender so that there are still some of the vegetables
10. you can see. Add apple compote, cream and balsamic vinegar to the soup and stir. Season to taste with nutmeg, pepper and salt.
11. Bring everything to the boil again very briefly.
12. Garnish the soup with a dollop of apple compote, some cream, parsley, chopped walnuts and a hint of nutmeg.