Kartoffelsuppe with Frankfurters
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Ingredients
- 700 g waxy potatoes
- 4 frankfurters
- 1 leek
- 2 carrots
- 2 celery stalks
- 900 ml chicken stock
- 50 ml double cream
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 353 kcal
- Protein
- 11.3 g
- Carbohydrate
- 35 g
- of which sugars
- 6 g
- Fat
- 17.8 g
- of which saturates
- 7.8 g
- Fibre
- 5.5 g
- Salt
- 3.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leek, diced carrots and sliced celery in a large pan for 5 minutes until softened.
- 2
Add the diced waxy potatoes and chicken stock, bring to a simmer and cook for 15-18 minutes until the potatoes are tender.
- 3
Blitz about half the soup with a stick blender to thicken it, then stir back through.
- 4
Stir in the double cream and sliced frankfurters, and simmer for 5 minutes until the frankfurters are heated through.
- 5
Scatter over the chopped parsley and serve.
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