John Myers
Ingredients for 4 servings:
- 1 stalk(s) leek
- 250 g potatoes, floury (preferably)
- 50 g carrot(s)
- 2 tbsp oil
- 1 liter of water
- 2 cubes of meat broth, instant
- 600 g peas, frozen
- 1 tsp marjoram
- 50 ml whipped cream
- e.g. salt and pepper
- sausages as desired
- Parsley for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Wash and trim the leeks and cut into small pieces. Peel and dice the potatoes and carrots. Sauté the leek, potato, and carrot pieces in hot oil in a large pot. Pour in 1 liter of water and bring to a boil. Add the 2 cubes of meat stock, the frozen peas, and the marjoram, and simmer over low heat for about 15 minutes. Puree the soup. Add the cream and season with salt and pepper. Slice the sausages, if desired, or add them whole and heat for another 5 minutes, but do not boil. Serve garnished with parsley.
Facebook Comments