Potato and mustard soup with sausages

Ingredients for 4 servings:

• 800 g floury potatoes
• 2 carrots
• 1 bunch of spring onions
• 1 tbsp butter
• 1 ½ liters vegetable broth
• 1 tbsp marjoram, dried
• 150 g whipped cream
• 2 tbsp Dijon mustard
• 5 Vienna sausages
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Chop the potatoes and vegetables and sauté in butter. Pour in the vegetable stock and add the marjoram. Don’t skimp on the marjoram. Bring to a boil and simmer on low heat with the lid on for 20 minutes. Then puree with a hand blender, add the cream, and bring back to a boil. Season with Dijon mustard, salt, and pepper. Slice the sausage, add it, and let it warm in the soup. The longer the soup sits, the tastier it becomes. Served with baguette, it serves as a main course for four people.