Potato cream soup

Prep Time:

15 minutes

Cook Time:

40 minutes

Cooling Time:

–

Servings:

Ingredients

4 cubes white bread
2 EL butter
SALDORO ancient salt
800 g potatoes
1 carrot
1 onion
1 Stange leek
1 1/2 Liter broth
50 g minced pork sausages
1 Becher cream
1 EL parsley

Instructions

For the croutons, cut the white bread into cubes, fry in 1 tablespoon of heated butter until golden brown, season with SALDORO ancient salt and pepper and set aside.
Peel the potatoes and carrots and cut into pieces. Peel the onion and dice. Clean leek, wash and cut into rings.
Fry the potatoes, carrots, onion and leek in the remaining heated butter for approx. 5 minutes, add the stock, bring to the boil and cook for approx. 30 minutes.
Slice the minced pork sausages and fry for about 3 minutes in a non-stick pan.
Puree the soup, pour it through a sieve, add the cream, heat briefly again and season with SALDORO ancient salt and pepper.
Serve soup in deep plates, garnish with slices of minced pork sausages, mix parsley with croutons, sprinkle over soup and serve.

Our recommendation:

SALDORO^® Fine Ancient Salt Shaker 300 g

SALDORO Fine ancient salt in proven fine grain is extra pourable. The rock salt is 250 million years old and comes from salt deposits in northern Germany.

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