Swabian potato soup with Wienerle

Ingredients for 4 servings:

• 500 g potatoes, floury
• 200 g carrot(s)
• 1 onion(s)
• 30 g butter
• 5 sprigs of parsley
• 2 tbsp, leveled flour
• 1 ½ liters of meat broth
• e.g. salt and pepper
• 1 pinch of nutmeg, freshly grated
• 2 slices of toast
• 2 pairs of Vienna sausages
• some butter

Instructions

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

Peel, wash, and roughly dice the potatoes and carrots. Peel and dice the onion. Wash the parsley, pat dry, and finely chop. Set aside 1 tablespoon of parsley for garnish. Heat the butter in a saucepan. Sauté the onion and remaining parsley. Add the potatoes and carrots, dust with flour, and continue to sauté briefly. Season with salt, pepper, and nutmeg, then deglaze with the meat broth. Cook for approximately 20-25 minutes until soft. Puree with a hand blender. Cut the toast into small cubes and toast in a little butter. Cut the wieners into pieces, add to the soup, and warm through. Sprinkle with toast cubes and parsley and serve. You can also use red sausage or bockwurst.