Leek stew

Ingredients for 4 servings:

• 1 kg leek
• 2 large carrots
• 1 celeriac
• 1 m.-sized onion(s)
• 750 g floury potatoes
• 75 g bacon, streaky
• 1 tbsp oil
• 1 liter meat broth
• 4 Mettenden, smoked, sliced
• some salt and pepper, freshly ground
• some paprika powder, sweet
• 2 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean the leek, slice it lengthwise, wash it, drain it, and cut it into strips about 2 cm wide. Clean, peel, wash, and slice the carrots. Peel, wash, and dice the celery. Peel and dice the onion. Peel, wash, and dice the potatoes. Slice the mettwurst. Dice the bacon and fry it in oil. Lightly sauté the carrot slices, celery, potato, and onion. Add the meat broth, bring to a boil, and simmer for about 5 minutes. Add the leek strips and mettwurst slices and season the soup with salt and pepper, bring to a boil briefly, and simmer for another 5 minutes. Season the stew to taste, adding a little paprika and parsley if desired. Tip: Top with a dollop of sour cream or crème fraîche with herbs.