Grandma Hilde’s Potato Soup

For the potato soup, peel and dice the potatoes. Peel and dice onion, peel and chop carrots. Peel and dice celery, clean leek and cut into rings.

Melt the butter in a soup pot and sweat the onions and garlic in it until golden. Sauté the cleaned and diced greens as well.

Then also sauté the potatoes briefly, do NOT discard the potato water. Add the grained soup, make up the potato water to 1 liter and add it.

Simmer quietly for 30 minutes until the potatoes are done. Boil the slices of mead sausage in 0.5 liters of water until done.

Roughly pluck the parsley and put it in a blender jug. Whip the parsley with the whipping cream and the magic wand until it is firm, let it stand in the refrigerator.

When the potatoes are cooked, add the Mettwurst water to the soup and puree everything with the magic wand until creamy. Season to taste with salt and fresh pepper.

Divide the slices of Mettwurst into the soup plates and fill up with the soup. Use a piping bag to drizzle the parsley on top of the potato soup and serve immediately.

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