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Hearty potato soup with marjoram and sausage

Hearty potato soup with marjoram and sausage

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feine Kartoffelsuppe oder Erdäpfelsuppe mit frischem Majoran und Wahlweise mit Frankfurter Würstel oder ohne. Rezept und Bild von (c) Thomas Sixt

Hearty potato soup with marjoram and sausage
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Rezept drucken
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    15 minutes
    Hearty potato soup with marjoram and sausage
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      15 minutes
      Ingredients
      • 1 onions
      • 4 tbsp olive oil
      • 2 tbsp majoram
      • 1/2 garlic clove
      • 200 g potatoes
      • 30 ml white wine
      • 350 ml chicken stock
      • 80 g sausages Debreziner or Wiener
      • a little lemon peel
      • a little netmug
      • 150 ml cream
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Slice the onions and brown them with a dash of olive oil, add the marjoram and the sliced garlic.

      Add also the peeled and finely cut potatoes, deglaze with the white wine, refill with the chicken stock and let it simmer.

      Add a little lemon peel, and season the soup to taste with netmug and pepper.

      Slice the sausages (You can take Debreziner, Wiener Würstel or Landjäger). Take out some onions and potatoes and put them as a soup-add on a plate.

      Add the cream to the boiling potato soup and mix well. Heat the sausages in the soup for a short time and serve.

      Cooking tipp: The soup tastes also great if using zander fillet instead of sausages.

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