Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- big pot with lid
Ingredients
Units Scale
- 1 kilograms potatoes
- 125 grams bacon
- 300 grams german wiener sausage
- 4 carrots
- 1 leek
- 1 big onion
- 4 garlic cloves
- 1200 milliliter vegetable broth
- 100 milliliter heavy cream
- 1 tbsp butter
- 1/2 tsp marjoram
- 1 bay leaf
- pinch of freshly grated nutmeg
- salt & pepper to taste
- parsley for topping
Instructions
- Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
- Wash the leek and cut it into thin strips.
- Peel the onion and garlic cloves and dice them. Set aside.
- Finely chop the parsley.
- Slice the sausages. Set aside.
- Dice the bacon.
- Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.
- Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.
- Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.
- Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.
- Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.
- Passive Time: 30 min
- Cook Time: 25 min
