German kartoffelsuppe with frankfurter

Ingredients

For 1 serving

• Potatoes250 g
• Carrots1
• Celeriac60 g
• Leek0.5
• Frankfurters1
• Vegetable broth500 ml
• Dried marjoram1 g
• Extra virgin olive oil6 g
• Parsley4 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Wash the leek well and slice it thinly; peel the potatoes, carrot and celeriac and dice them into about 1.5 cm pieces. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium-low heat and sweat the leek for 4 minutes, until soft; add the potatoes, carrot and celeriac and stir for a minute.
3. Pour in the hot stock, add the dried marjoram, bring to the boil and simmer over medium-low heat for 25 minutes, until the potatoes fall apart at the touch of a fork.
4. With a potato masher or stick blender crush about half the vegetables right in the pot, so the soup becomes creamy but keeps some whole pieces; season with salt.
5. Slice the frankfurter into rounds, add it and heat for 3 minutes over low heat, until hot through.
6. Chop the parsley and serve the soup with the parsley and a grind of black pepper.