Secret weapon for 'Three people – I'm fed up'

Ingredients for 3 servings:

• 2 sausages (Mettenden)
• lots of Worcestershire sauce
• some chili sauce (chili & garlic sauce)
• 1 bunch of soup vegetables (leeks, celery, carrots, parsley)
• 5 tbsp extra virgin olive oil
• n. B. herbs, Italian
• 1 pinch(s) rosemary, dried
• 6 large potatoes, floury
• 500 ml milk

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

potato soup

Preparation time, including shopping and all: easily two to two and a half hours – still considerably more expensive than two large cans of Erasco, Sonnen-Bassermann, or whatever. But… IT TASTES LIKE SUNDAY SUMMER EVENING FIREWORKS *I promise*!!! So, you take a pot, add the washed gadoffels, and cook them for about 25-30 minutes. While you’re at it, you take a second pot, pour in a generous amount of Worcestershire sauce, and a couple of generous squirts of chili and garlic sauce. Then you snip off the ends of the mettenden – give them to the dog or snack on them yourself – and cut the remaining bits into 1.5cm slices. Then you fry them in the stock. As soon as it starts to stick to the bottom of the pot, take it off the heat. Now, after washing and cleaning the vegetables, chop them into 0.125 cm³ cubes (What? Potentiating isn’t your thing? Well then: the edge length should be around 0.5 cm *gg*) and throw it all into the pot with the fried sausage slices (Right: you can’t press the parsley into three-dimensional cubes! That comes later!). Drizzle over some of the good oil and stir everything until it’s nice and shiny on all sides. Carefully and generously sprinkle on the herbs and rosemary needles (you can rub them finely in the palms of your hands first—just make sure you wash your fingers a bit first, right?). In the meantime, the fenugreeks will be cold, and you can peel them (we’ll do that). Then force them through a fine sieve. Now take a small lump from the larger ones and add it to the sausage and vegetable mixture. Put it back on the stove (yes, turn it on!!!). Pour in a large mouthful (not from your mouth—you pig—just about that much) of milk. Now take a whisk and gently stir in the fenugreek mush. Repeat this until there’s no more mush in the container under the sieve. Add the milk (the remaining mouthfuls)! Sprinkle in the fenugreek (finely chopped, you know?). Because the soup also comes off the stove! (*whispers* Tip for the wimps: chili and garlic sauce can be replaced with ONE finely chopped garlic clove). (*whispers* And no, I didn’t eat any salt, it just doesn’t belong there!) It’s not my fault that your guest (“three” servings) keeps checking in afterward *innocent look*.