Potato Soup with Roasted Onions and Sausages

Ingredients

• 800 g potatoes (starchy, boiling)
• 1 stalk leek
• 2 parsley roots
• 2 carrots
• 0.5 celeriac
• 100 g smoked ham
• 2 onions
• 2 tbsp clarified butter
• 2 cooking sausages (e.g., Vienna, Debrecen)
• 1 l meat broth
• 2 Garlic cloves
• 1 bay leaf
• 0.25 tsp cumin
• marjoram
• 125 ml whipping cream
• 1 bunch chives

Instructions

1. 1.

   Peel the potatoes and clean the leek, carrots, parsley roots, and celeriac; dice everything into cubes.

2. 2.

   Cut the smoked ham into small cubes and finely dice the onions.

3. 3.

   In a large pot heat the clarified butter, add the ham and onions, and fry until crisp. Remove and set aside.

4. 4.

   Add the diced potatoes and vegetables to the pot, sauté briefly, then pour in the meat broth. Add the spices, cover, and simmer on low for about 30 minutes. Remove the bay leaf, scoop out a ladleful of the mixture, and puree it back into the pot. Return the vegetable mash to the soup and season with salt and pepper.

5. 5.

   Heat some salted water.

6. 6.

   Warm the sausages in the water, then slice them thinly.

7. 7.

   Serve the soup in small terrine dishes or deep bowls, garnished with crispy ham, roasted onions, chives ribbons, and sausage slices.