1 bunch of fresh or 2 tablespoons of dried marjoram.
200 g Herb Creme Fraiche
½ teaspoon salt
A hearty variation of Nuremberg sausages in potato soup
A potato soup is a wonderful winter food: hot, rich and hearty. And now our variant with the small “Nurembergers”.
First peel the potatoes and carrots cups and cut into rough pieces, clean and wash the leek and cut into rings.
Melt the butter in a pot and sauté potatoes and carrots. Add leek and vegetable stock. Bring the potato soup to the boil and cook for a further 25 minutes until the vegetables are cooked. Then finely blend the soup.
Cut the Nuremberg Rostbratwurst sausages into slices, gently fry them and add them to the soup. Wash the marjoram and chop finely. Just before serving stir the herbs into the creme fraiche. Season the potato soup with salt and freshly ground pepper.