Celery and broccoli cream soup with fried Mettenden

Ingredients for 4 servings:

• 1 celeriac
• 3 m.-sized potatoes
• ½ large broccoli
• 1 m.-sized onion(s)
• 60 g butter
• 1 liter chicken broth or vegetable broth
• 375 ml cream
• salt and pepper
• 4 sausages (Mettenden)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel, trim, and finely dice the celery, potatoes, and onion. Cut the broccoli into florets. Heat the butter in a saucepan and lightly sauté both the celery and onion. Pour in the stock and bring to a gentle boil. Add the potatoes and broccoli and simmer for 20 minutes, until the celery and potatoes are tender. Then puree the soup with a hand blender or mixer until smooth. Add the cream and heat gently again. Finally, season to taste with salt and pepper. In the meantime, slice the Mettenden sausages and lightly fry them in a pan. Finally, add the Mettenden sausages to the soup, being careful not to add too much fat to the pan (e.g., pat the sausages dry with a kitchen towel beforehand).