in Soup Recipes

Potato and carrot soup

updated

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Ingredients for 4 servings:

  • 80 g margarine
  • 1 stalk(s) leek
  • 375 g carrot(s)
  • 600 g potatoes
  • 1 ½ liters vegetable broth
  • 1 cup of cream
  • ½ bunch parsley
  • 1 can of Bockwurst
  • salt and pepper
  • basil

Instructions

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

Something very tasty for cold winter days!

Clean, wash, and chop the vegetables, then sauté them in the hot margarine. Then pour in the hot broth and add the seasonings. Simmer the soup in a covered pot over low heat for 25 minutes. Purée the soup with a hand blender and season to taste. Add the cream and the previously sliced ​​sausage. Ladle the soup into a tureen rinsed with hot water and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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