crumbly potato soup

Ingredients for 1 servings:

• 200 g potatoes
• 2 shallots
• 250 ml chicken broth
• 1 small poultry sausage
• 1 tbsp crème fraîche
• 3 stalks of parsley, flat
• Salt and pepper, freshly ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

on the table in 15 minutes

Peel the shallots and slice them into 3 mm thick pieces using a slicer. Wash the potatoes and slice them into 3 mm thick pieces using a slicer. I used fresh potatoes from the garden and didn’t peel them. If you don’t want to eat the skin, peel them. Add the stock, potatoes, and shallots to the pot, bring to a boil, and cook the potatoes over low heat until tender. This takes about 10 minutes. Two minutes before the end of cooking, add the sausage to the pot to heat through. Meanwhile, wash the parsley and pat dry. Pluck the leaves from the stalks, chop them not too finely, and set aside. Remove the pot from the heat and stir in the crème fraîche. Season with salt and pepper. Transfer to a bowl and serve garnished with the parsley.