John Myers
Ingredients for 4 servings:
- 1 liter of water
- 2 tbsp instant broth
- 1 handful of onions (fried onions)
- 2 tbsp olive oil
- 125 g diced ham
- 1 bunch wild garlic, without stems
- 4 m.-sized carrot(s)
- 4 m.-sized potatoes
- 200 g crème fraîche with herbs
- 1 tbsp sauce (garlic sauce)
- 3 Bockwurst
- Salt
- pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Peel and chop the potatoes and carrots, wash and finely chop or mince the wild garlic. Bring a pan of water to a boil, add the stock and fried onions, and bring to a simmer. Heat the olive oil in a saucepan, lightly fry the ham cubes, then add the potatoes, carrots, and wild garlic. Sauté gently for 10 minutes, stirring occasionally. Add the prepared stock and simmer over medium heat for about 15 minutes, until the carrots and potatoes are soft. Add the crème fraîche and garlic sauce, and season with salt and pepper. Purée with a hand blender. Bring back to a boil briefly, while heating the sliced Bockwurst.
Facebook Comments