Vegetable Soup with Bratwurst

Ingredients

• 700 g potatoes
• 2 carrots
• 1 parsley root
• 0.25 head celery
• 1 small stalk leek
• 1 onion
• 0.5 bunch Parsley
• 1.2 l meat broth
• 4 sprigs marjoram
• Salt
• Pepper
• 6 Nürnberger roast sausages
• 1 bunch chives

Instructions

1. 1.

   Wash, peel, and dice the potatoes, carrots, parsley root, and celery. Remove the green end of the leek, halve it, and wash thoroughly. Peel the onion and dice it; chop the parsley.

2. 2.

   Heat 30 g butter in a stockpot and sauté the onion and leek cubes. Add the potatoes and remaining vegetables, stir briefly, then pour in the meat broth. Add parsley and marjoram, season with salt and pepper. Bring to a boil, cover, and simmer over low heat for 30 minutes.

3. 3.

   Slice the sausages. Heat the remaining butter in a non-stick pan and quickly brown the sausage slices. Remove the marjoram sprigs and use an immersion blender to puree about one-third of the soup until smooth. Add the sausage pieces back into the soup. Sprinkle with finely chopped chives before serving.