Soups: Potato and Turnip Soup

I had an appetite for a warming soup and bought soup vegetables and turnip for it. Between 2 rain showers, I quickly scurried into the garden and cut the herbs. My soup bundle contained 3 carrots, 1 small. Piece of celery, 1 piece of leek and parsley

Put the meat in 1.5 liters of salted water and let it simmer for a quarter of an hour. Skim off foam. Wash and clean the vegetables. Cut the leek into fine rings, celery, carrots, potatoes and turnip into small cubes and add to the meat.

Wash the herbs and put them in a bag (I use a long tea filter) except for the parsley from the soup bundle and seal. Add to the soup. Let simmer on low heat for about 30 to 35 minutes. Make a taste of the vegetables. Take the meat out of the soup and remove the herb sachet.

Since my family does not eat soup that shows the bottom of the plate, I have now mashed the soup with the potato masher until it is creamy, but not completely crushed. Remove the meat from the bone and cut into small cubes. I still had 4 salami sticks that I cut into the soup.

Mix the soup with the processed cheese (I had processed pepper cheese) and season again to taste. For this I used my seasoning salt that was created from the leftovers during the ketchup production, but a herbal salt is also possible. Wash and chop the parsley and sprinkle over the soup.

Actually, I didn't want to stop the soup because it's nothing special, but it was so delicious that I don't want to withhold it from you.