Potato Cream Soup
Peel potatoes, rinse and coarsely chop. Peel onion and dice. Cut bacon into cubes. Sauté onion and bacon in 1 tablespoon of oil, then add the potatoes, pour in broth, bring to a boil, cover and simmer 20 minutes. Puree the soup finely and strain through a sieve, if necessary. Stir in cream and creme fraiche and season with salt, pepper and nutmeg.
Slice prunes into small pieces. Cook sausage slices in remaining oil on both sides briefly over high heat, add prunes and cook until heated through. Distribute soup among bowls, top with sausage and prunes and serve garnished with marjoram.