For the Kohlrabi Parsley Soup two weeks ago I had to buy the parsley. With the first chives from my garden I prepared a
Potato soup with chives and blood sausage
as the 13th post for Debbie’s Souper Sunday. A really delicious soup, although I have to admit, that my sons didn’t try the blood sausage. I am not a fan of blood sausage myself, but as a fried garnish in the soup I really liked it.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Potato soup with chives and blood sausage|
|1||liter||Vegetable stock; ca.|
|some||Butter and oil for frying|
|Landlust März/April 2009|
|Edited *RK* 04/08/2009 by|
Peel the onion. Trim and wash leek. Peel and wash the potatoes. Finely dice and sauté in some butter with the majoram leaves. Season with salt, nutmeg, sugar and lemon juice. Add the stock and cream. Bring soup to the boil.
Wash and cut the chives into small rings. When the potatoes are tender add the chives and mustard. Purée the soup and season to taste. If the soup is too thick add some more stock.
For the garnish cut the blood sausage in cubes, dust with flour and fry in oil. Garnish the soup with chives. Serve with the blood sausage.
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