Potato and carrot soup with Cabanossi

Name: Potato and carrot soup with Cabanossi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 2 Carrots; 1 Onion; 2 TABLESPOONS Butter or margarine; 1 l Vegetable broth (instant); 1 Spring onion; 125 g Cabanossi; 2 discs Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 50 g Whipped cream; 7-10 Tbsp Marjoram

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
2 Carrots
1 Onion
2 TABLESPOONS Butter or margarine
1 l Vegetable broth (instant)
1 Spring onion
125 g Cabanossi
2 discs Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
50 g Whipped cream
7-10 Tbsp Marjoram

Directions

1
Peel, wash and dice the potatoes and carrots. Peel and finely dice the onion. Heat 1 tablespoon of fat. Sauté potatoes and vegetables in it. Add stock, bring to the boil and cook for about 15 minutes.
2
Clean, wash and cut the spring onion into rings. Cabanossi in slices cut. Dice toast. Heat 1 tablespoon of fat. Fry the bread cubes in it. Take out 1/3 of the potato and carrot cubes.
3
Mash the rest in the broth. Season to taste with salt, pepper and some marjoram and refine with cream. Add the dices that have been set aside to the soup. Arrange the soup in cups. Spread cabanossi and spring onions on top.
4
Garnish with marjoram. Add the croutons.