Weekly soup for Souper Sunday: Potato soup with chives and blood sausage

©Schnittlauch 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

©Schnittlauch-Kartoffelsuppe mit gebackener Blutwurst

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
Categories: Soup, Herbs
Yield: 4 Servings

Ingredients

H SOUP
2 bunches   Chives
500 grams   Potatoes
1     Onion
2 stalks   Leeks
1/2 bunch   Majoram
      Salt
      Nutmeg
      Sugar
1 dash   Lemon juice
1 liter   Vegetable stock; ca.
200 ml   Cream
1-2 teasp.   Mustard
H GARNISH
8 slices   Blood sausage
3 tablesp.   Flour
H ALSO
  some   Butter and oil for frying

Source

  Landlust März/April 2009
  Edited *RK* 04/08/2009 by
  Ulrike Westphal

Directions

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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