Viennese Potato Soup
Peel and dice the potatoes and celery. Peel the carrots and onions, trim and cut into slices. Rinse the parsley and finely chop. Sauté the onions in oil until translucent. Add potatoes and vegetables and sauté 10 minutes while stirring. Add spices. Pour in the broth and cook for 45 minutes on low heat.
Skim resulting foam from the soup and discard. Puree the soup and season to taste with salt, pepper and nutmeg. Cut the hot dogs into pieces and add to the soup. To serve, ladle the soup into pre-heated bowls and garnish with parsley.