Hearty potato soup

Ingredients for 4 servings:

• 650 g potatoes
• 3 carrots
• 1 vegetable onion(s)
• 200 g Cabanossi
• 500 ml vegetable stock
• 500 ml meat broth
• 200 ml sour cream
• 1 jar white wine
• Oil for frying
• marjoram
• nutmeg
• 1 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel and quarter the potatoes, peel the carrots and chop into large pieces, and halve the onion. Roughly chop one half, halve the other half again and slice into thin rings and set aside. Halve the Cabanossi lengthwise and slice thinly. Place the potatoes in a soup pot with the broth, carrots, and roughly chopped onions, bring to a boil, and simmer over medium heat until soft. Make sure to remove 2 to 3 ladles, or preferably sieve spoons, of potatoes from the broth when they are just cooked through and set them aside. Once everything is tender, puree the vegetables in the broth with a hand blender until finely chopped, stir in the cream, and temporarily transfer the resulting soup to a bowl. Wipe the pot clean, then heat the oil in it. Add the reserved onion rings and Cabanossi and fry until everything is nicely browned. Halfway through cooking, add the reserved potatoes. Deglaze with the wine. Add the soup, season with marjoram and nutmeg, bring back to a boil, and serve in beautiful clay bowls sprinkled with parsley. Serve with farmhouse bread and a good beer.