Cabanossi soup

Ingredients for 6 servings:

• 10 large potatoes, quartered
• 1 kg carrot(s)
• salt water
• 2 points Cabanossi, hot and mild
• 500 ml cream
• 4 cubes of stock
• some water, hot
• 1 pack of mixed dried herbs
• salt and pepper
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes and carrots, then cut into quarters or 2 cm thick slices. Thinly slice the Cabanossi and finely roll the chives. Place them in a large pot and add enough salted water to come up to about 3 fingers above the vegetables. Dissolve the stock cubes in hot water beforehand and add them to the pot. Cook everything until the vegetables are tender. Do not drain the water after the cooking time. Purée everything very finely with a hand blender until no lumps remain. After puréeing, add the liquid cream and mix well. Add the chives and dried herbs to the soup. Season with salt and pepper. If the soup does not yet have a strong flavor, you can add a little more dissolved stock (for a stronger flavor) if desired. Finally, add the Cabanossi and stir again; do not bring back to a boil.