UNDERBERG POTATO SOUP WITH SAUSSAGES
Peel potatoes and cut into equal pieces. Peel onion and chop coarsely. Clean soup vegetables and cut into small pieces.
Heat butter in a large pot, sauté onions until translucent. Add potatoes and soup vegetables and stir.
Deglaze with broth. Add Underberg and simmer over medium heat for 15-20 minutes.
Puree everything with a hand blender to desired consistency. Add cream and stir in. Season with nutmeg, salt and pepper.
Cut sausages into pieces and add to soup.
Preparation time: 30 minutes
Nutritional values per serving: 543.6 kcal / 2270.3 kJ
- 51,5 g carbohydrates
- 15,4 g protein
- 27,5 g fat
For 4 servings
- 1 kg potatoes (floury)
- 300 g soup vegetables
- 500 ml vegetable broth 1 onion
- 1 tablespoon butter
- 2 cl Underberg
- 1 cup of cream
- 1 pinch of nutmeg
- 6 sausages (180-200g)
- salt, pepper