potato soup

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 1 bunch of soup vegetables
• n. B. water
• 6 peppercorns
• 1 allspice grain
• 3 bay leaves
• salt and pepper
• 1 cup crème fraîche
• 1 bunch of chives
• 3 pairs of sausages (Wiener)
• 1 onion(s)
• nutmeg
• Fondor
• possibly vegetable broth, instant

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very quick and easy

First, finely chop the onion and sauté briefly. Roughly chop the vegetables and potatoes and add to the onions. Add enough water to just cover the vegetables. Add the peppercorns, allspice, and bay leaves. Simmer until the vegetables are nice and soft. Once everything is tender, puree it all. Season to taste with salt, pepper, nutmeg, and Fondor (or add a little vegetable stock if desired). Chop the Vienna sausages (or leave them whole), add them to the soup, and warm them through. Season the crème fraîche with salt and pepper. When serving, spoon a dollop of crème fraîche over the soup in the bowl and sprinkle with finely chopped chives.