Baked cod with egg sauce (äggsås)
40 min · 490 calories
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Kartoffelsuppe (German potato soup with frankfurters)
A German grandmother's potato soup, lightened: plenty of soup vegetables, just a splash of cream and one sliced frankfurter per person.
50 min
total
4
people
522
calories per serving
Per serving
- 19 g
- Protein
- 54 g
- Carbs
- 23 g
- Fat
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Ingredients
4
- 1,000 gPotato
- 200 gCarrot
- 200 gCeleriac
- 200 gLeek
- 1 pcOnion
- 10 mlRapeseed oil
- 500 mlVegetable broth
- 600 mlWater
- 1 leafBay leaf
- 1 tspMarjoram
- 1 pinchNutmeg
- 50 mlLight semi-thick cream (12%)
- 4 pcFrankfurter sausage
- 10 gFlat-leaf parsley
- 1 pinchBlack pepper ground
Allergens
celerymilk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Peel and dice the potatoes; chop the carrots, celeriac, leek and onion.
Soften the onion and leek in the oil, add the other vegetables, stock, water and bay, cover and cook for 20 minutes.
Remove the bay, blend about half the soup so some chunks remain, stir in the cream and season with marjoram, nutmeg and pepper.
Warm the sliced frankfurters in the soup for 5 minutes and serve with parsley.
Chef's tips
- •Don't add salt until the sausages are in: they bring their own.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
