(*) Cooking as in the Palatinate Rinse and clean the potatoes and vegetables and cut into small cubes. Steam them in butter.
Douse with 1 liter of beef broth and cook for about half an hour. Put the soft vegetables and potatoes through a whisk or grind them in a hand blender.
Fill up with the remaining beef broth. Season to taste with salt, pepper and marjoram. Before serving, refine the soup with whipped cream.
Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!
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