Clean or peel and wash the soup vegetables. Cut into small pieces. Wash and quarter the tomatoes. Onions wash and halve. Put the soup vegetables, tomatoes, bay leaf, peppercorns, 2 tsp salt and 1 tsp sugar in a large pot.
2 1⁄2 Add 2 1⁄2 l of water and wine. Cover and bring to the boil. Simmer at low heat for about 40 minutes.
In the meantime, prepare the remaining fondue ingredients and fill into small bowls: Chicken breast and beef fillet, salmon fillet, rinse cold or pat dry. Cut each into cubes of approx. 2 cm. Rinse raw prawns (without head and shell) in cold water and pat dry.
Clean and wash the broccoli and cut it into florets. Squeeze out the sausage meat mixture. Form into small balls with moistened hands. Rinse 2 cans (425 ml each) of artichoke hearts in cold water and drain.
Wash the potatoes and cook in their skins for about 20 minutes. Drain, rinse with cold water, peel and, depending on size, halve or quarter.
Pour broth through a sieve into two fondue pots. Bring to the boil again just before serving on the stove. At the table, place on the chafing dishes. Adjust the saucepans so that the stock simmers slightly. Cook the fondue ingredients in portions in the hot stock using the fondue forks.