John Myers
Ingredients for 6 servings:
- 1 tbsp peanut oil, alternatively rapeseed oil, sunflower oil, etc.
- 2 kg potatoes
- 1 stalk(s) leek
- 2 onions
- 200 ml white wine
- 1 liter vegetable broth
- 1 tbsp caraway seeds
- 6 Vienna sausages
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Peel the potatoes and cut into small cubes. Quarter the leek lengthwise and finely chop. Peel the onions and also dice them. Heat the oil in a large pot. Sauté the leek and onion thoroughly, then add half of the potatoes and continue to cook. Deglaze with the white wine and reduce. Pour in the vegetable stock. Add the caraway seeds and simmer everything for about 30 minutes. Then blend with a hand blender. Add the remaining potatoes and continue simmering until al dente. Finally, season with salt and pepper. Before serving, warm the Vienna sausages in the soup.
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