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Traditional potato soup
Ingredients
Utensils
2 knives, Brett, cutting board, Pfanne, Pürierstab
Step 1/9
- 1 kg waxy potato
- 1 package bouquet garni
- knife
- Brett
- cutting board
Peel and slice vegetables. Finely chop parsley.
Step 2/9
- 100 g bacon
- Pfanne
Add bacon to a pot and fry until golden.
Step 3/9
Add the diced vegetables and sautèe.
Step 4/9
- 1 l vegetable broth
Add vegetable stock and cook until the potatoes are soft.
Step 5/9
- 150 g German hunter sausage
- 15 g parsley
- Brett
- knife
Mince parsley and slice the sausage into approx. 0.5-in/1cm thick slices.
Step 6/9
- Pürierstab
Blend soup until creamy using an immersion blender.
Step 7/9
Add parsley and sausage.
Step 8/9
- 1 pinch salt
- 1 pinch pepper
Season to taste with salt and pepper. Keep in mind that that the sausage adds a lot of saltiness to the soup.
Step 9/9
- 1 tbsp crème fraîche
Serve in bowl, garnish with parsley, and top with a dollop of crème fraîche.
Enjoy your meal!