Potato soup with fried Nuremberg sausages

Name: Potato soup with fried Nuremberg sausages
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Onions; 1 (200 g) large carrot; 1 kg floury potatoes; 40 g Butter or margarine; 2 Bay leaves; 1,5 l Vegetable broth (instant); 3 TABLESPOONS Rapeseed oil; 10 Nuremberg grilled sausages (approx. 20 g each); 5 Stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Onions
1 (200 g) large carrot
1 kg floury potatoes
40 g Butter or margarine
2 Bay leaves
1,5 l Vegetable broth (instant)
3 TABLESPOONS Rapeseed oil
10 Nuremberg grilled sausages (approx. 20 g each)
5 Stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel the onions. Cut 1 onion into very small cubes. Peel the carrot and cut it into small cubes. Peel and wash the potatoes and cut them into cubes of about 2 cm. Melt the fat in a saucepan and fry the diced onion and carrot.
2
Add bay leaves, potato cubes and stock and bring to the boil. Cook soup in a closed pot at low heat for about 15 minutes. Cut 2 onions into rings. Heat oil in a large pan. Fry the sausages on medium heat all around. After 3 minutes add the onion rings and fry them. Rinse the marjoram, dab dry and remove the leaves. Remove bay leaves from the soup. Mash the vegetables in the soup with a potato masher. Bring the soup to the boil and season to taste with salt, pepper and nutmeg.
3
After 3 minutes add the onion rings and fry them. Rinse the marjoram, dab dry and remove the leaves. Remove bay leaves from the soup. Mash the vegetables in the soup with a potato masher. Bring the soup to the boil and season to taste with salt, pepper and nutmeg. Cut sausages into wide slices. Serve the soup in portions with onion rings, sausage slices and marjoram leaves