Sausage and Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 large onion
- 150 grams carrots
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 50 milliliters Sherry vinegar
- 1 ⅕ liters Chicken broth
- 1 Tbsp Juniper berries
- 1 Tbsp black peppercorns
- 2 bay leaves
- 600 grams Nuremberger grilled sausage
- salt
- peppers
- 1 pinch sugar
- Nutmeg (freshly ground)
- 100 milliliters Whipped cream
- 2 Tbsps chopped parsley
- parsley (for serving)
Preparation steps
1.
Peel the onion, carrot and celery and chop into small cubes. Sauté together in a large saucepan with hot oil. Deglaze the pan with the vinegar and broth.
2.
Tie the juniper berries, peppercorns and bay leaves in a tea bag or cheesecloth and add to the pan. Let simmer for 10 minutes.
3.
Cut the sausages diagonally into thin slices. Reduce heat to simmer, add the sausages and let stand for about 5 minutes. Season the soup with salt, pepper, sugar and nutmeg. Then strain through a sieve, saving the broth. Remove the spices.
4.
Pour the broth back into the pot, add the cream, and gently fold in the chopped parsley. Divide the broth between four serving bowls, distribute the sausage and vegetables and serve garnished with parsley.
