1 1/2 lb (700 g) potatoes
3 oz (75 g) carrots
1 stick celery
1 leek
4 oz (100 g) onion
4 oz (100 g) smoked bacon, rinded and diced
1.1 litre (2 1/2 pt) water
1 level tsp (5 ml) salt
freshly ground black pepper
2.5 ml (1/2 tsp) dried marjoram
2.5 ml (1/2 tsp) dried fines herbes
1 sprig parsley with stem
1 tsp (5 ml) chopped parsley
4 oz (100 g) German sausage, chopped
croutons
3 oz (75 g) carrots
1 stick celery
1 leek
4 oz (100 g) onion
4 oz (100 g) smoked bacon, rinded and diced
1.1 litre (2 1/2 pt) water
1 level tsp (5 ml) salt
freshly ground black pepper
2.5 ml (1/2 tsp) dried marjoram
2.5 ml (1/2 tsp) dried fines herbes
1 sprig parsley with stem
1 tsp (5 ml) chopped parsley
4 oz (100 g) German sausage, chopped
croutons
method
1. Prepare the vegetables and cut them neatly into dice or slices.
2. In a saucepan, fry the bacon over a low heat to extract the fat.
3. Add the vegetables and saute for 2-3 minutes. Cover with water. Season with salt, pepper, marjoram and fines herbes.
4. Bring to the boil, add the parsley sprig, cover then simmer until all the vegetables are well cooked - about 45 minutes.
5. Using a sieve or electric blender, puree the soup. Add the chopped parsley and German sausage.
6. Reheat in a clean pan to serving temperature and garnish with croutons.
2. In a saucepan, fry the bacon over a low heat to extract the fat.
3. Add the vegetables and saute for 2-3 minutes. Cover with water. Season with salt, pepper, marjoram and fines herbes.
4. Bring to the boil, add the parsley sprig, cover then simmer until all the vegetables are well cooked - about 45 minutes.
5. Using a sieve or electric blender, puree the soup. Add the chopped parsley and German sausage.
6. Reheat in a clean pan to serving temperature and garnish with croutons.
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