Delicious carrot soup

Ingredients for 2 servings:

• 1 kg carrot(s)
• 300 g Mett or coarse raw sausage
• 1 liter vegetable broth, strong
• 100 g crème fraîche
• 100 g sour cream
• 3 tbsp parsley, finely chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Carrot soup

First, bring the vegetable stock to a boil. In the meantime, peel the carrots and cut them into small slices or half slices, the size of a spoon. When the stock is ready, add the carrots. While the carrots are cooking, prepare the Mettkugeln (meat balls). Simply make small, thumb-thick balls and set them aside. I personally prefer to use the filling from fresh, raw, coarse sausages. It’s easier to push small balls out of the sausage casing. Easier to portion and cleaner. The Mett is finer than the filling. To each his own. When the carrots are cooked, drain them. Be careful, keep the drained stock! Now put half of the carrots back into the empty pot. Then add 500 ml of the reserved stock, the sour cream and the crème fraîche. Then puree the soup finely with a hand blender. If you don’t have one, you can use a potato masher. The soup won’t be quite as fine, but it’s fine anyway. Now add the remaining carrots, the parsley, and the minced meat balls to the creamy soup. Season lightly with pepper and really just a touch of nutmeg. Add salt at the end, as the minced meat balls already add salt and flavor. It would be a shame to oversalt the soup just before it’s finished after all that effort. Bring back to the boil and simmer until the minced meat balls are tender, season to taste, add salt if desired, and serve. Enjoy and hope you enjoy making this soup. I like to eat it for dinner with bread rolls topped with cheese, smoked salmon, or smoked ham—whatever you like.