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Ingredients
Vegetable Soup with Bratwurst
Rinse potatoes, carrots, parsnip and celery, peel and cut into small cubes. Remove the green end from leek, slice the stem and rinse thoroughly. Peel the onion. Dice leek and onion. Chop the parsley.
Heat 30 grams (approximately 2 1/2 tablespoons) butter in a saucepan and add onion and leek cubes. Sauté briefly and add potatoes and the remaining vegetables. Sauté briefly and pour in the broth. Add parsley and marjoram and season with salt and pepper. Bring to a boil, cover and simmer over low heat for 30 minutes.
Cut the bratwurst into slices. Heat the rest of the butter in a non-stick frying pan and fry the bratwurst slices briefly. Remove marjoram and puree about 1/3 of the potato soup in the saucepan with an immersion blender until creamy. Add the sausage slices to the soup. Serve sprinkled with finely chopped chives.