Potato cream soup with spring vegetables and Parmesan

Ingredients for 6 servings:

• 1,300 g potatoes
• 2 onions
• 800 g soup vegetables (2 pieces of leek, 2 carrots, 1 piece of celeriac, parsley)
• 1 clove(s) garlic
• 1 tbsp clarified butter
• 1,500 ml vegetable broth
• 2 tbsp miso paste, dark
• 1 tsp, heaped nutmeg powder
• 3 tbsp marjoram, dried
• 3 bay leaves
• 1 star anise
• 2 carnations
• 2 juniper berries
• 80 g Parmesan
• 200 g crème fraîche
• 200 g peas, frozen
• e.g. salt and pepper
• 400 g Bockwurst
• e.g. balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the potatoes. Peel and dice the onions. Wash the leeks and cut into thin rings. Peel the carrots and dice about 2/3 of them, then cut the rest into thin strips using a julienne peeler. Peel the celeriac and dice about 2/3 of it, then cut the rest into thin strips. Peel the garlic and press or finely chop it. In a large pot, sauté the onions and garlic in the clarified butter. Then add the diced carrots and diced celeriac and fry briefly. Pour in the stock and stir in the miso paste. Now add the potatoes, nutmeg powder, and marjoram. Place the scored bay leaves, star anise, cloves, and crushed juniper berries in a spiced egg or a small bag and suspend them in the liquid. Cook everything with the lid on over low to medium heat for 20 minutes. Then remove the spiced egg or bag and puree the soup finely with a hand blender. Now stir in the Parmesan and crème fraîche and bring everything to a boil. Depending on the starch content of the potatoes, add more water if the soup is now too thick. Then add the carrot strips, celery strips, leek, and peas and simmer everything over low heat for a few minutes until the vegetables are cooked but still firm to the bite. Season with pepper and salt, if desired. In the meantime, slice the frankfurters, add to the soup, and let them warm briefly. Chop the parsley leaves from the packet of soup vegetables and add them to the soup before serving. Finish with a splash of balsamic vinegar. Note: The Parmesan and miso paste give this soup recipe a full-bodied umami flavor.