Potato soup à la Kaiser Wilhelm by Sarah

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 600 g potatoes, peeled
• 1 ½ liters of beef broth
• 1 bacon rind
• ½ tsp caraway seeds
• 1 bay leaf
• 1 clove(s) garlic
• 30 g butter
• 60 g lean bacon
• 1 onion(s)
• 1 tsp marjoram
• 1 bunch of parsley
• Butter, cold
• Pepper, from the mill
• Salt
• Nutmeg, grated
• Beef brisket, finely sliced, as filling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the vegetables, roughly dice half of them and about two-thirds of the potatoes, and bring to a boil with the stock. Add the bacon rind, caraway seeds, bay leaf, and garlic and cook until tender. Then pass through a sieve. Cut the remaining potatoes and vegetables into small cubes, sauté in butter, and simmer in the strained soup for about 30 minutes until soft. Meanwhile, peel the onion and dice it with the lean bacon. Fry both until golden brown. Finally, sprinkle with marjoram, toss to combine, and add everything to the soup. Wash and finely chop the parsley, stir it into the soup with the cold butter, and finally season with pepper, salt, and nutmeg. Serve with a garnish of finely sliced ​​beef brisket, if desired.