Saarland potato soup – Grumbeersupp

Ingredients for 5 servings:

• 1 leek(s)
• 300 g celeriac
• 1 large carrot(s)
• 1 bunch curly parsley
• 2 kg potatoes, floury
• 1 large onion(s)
• 5 Debrecziner sausages or sausages of your choice
• some salt and pepper, black
• some butter
• some nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely chop the leeks, celery, carrots, and parsley and bring to a boil in a pot of salted water with a little pepper. Peel and quarter the potatoes. Add the potatoes to the water and boil until soft. Season the broth well, as this will be needed later in the soup and will add the flavor. In the meantime, cut the Debrecziner sausages (or alternative) into 0.5 cm pieces and fry them in a pan until crispy. When the potatoes are tender, ladle almost all of the liquid from the pot into a separate container and set aside. First mash the potatoes and remaining vegetables, then carefully puree them finely with a hand blender. Keep adding a little of the previously skimmed liquid. Once everything is finely pureed, add the remaining broth until the desired consistency is reached. Finely dice the onions, sauté them in plenty of butter until golden brown, and season with salt. Finally, add a little more butter to the onions until foamy. Add the onions, butter, and sausages to the potato soup and stir through. Season with a little pepper, freshly grated nutmeg and salt if desired.