Westphalian Carrot Soup

Summary

Ingredients

• 1 kg carrot (s)
• 1 tablespoon lard
• 1 onion (s)
• 500 g potato (s)
• salt and pepper
• 2 liters water
• 50 g bacon, diced
• 4 sausages

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Instructions

1. Clean, wash and dice the carrots. Set aside about 250 g. Wash, peel and dice the potatoes.
2. Briefly braise the diced carrots and potatoes in hot lard, season and deglaze with water. Cook and puree.
3. Dice the onion and cut the sausages into thick slices. Fry the onions, meat and the remaining carrots with the bacon, add to the soup and cook in it for another 5 minutes.
4. Possibly add fresh parsley at the very end.