Ingredients with Measurements:
- 1 pound Bregenwurst sausage, sliced
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onions and garlic and cook until the onions are translucent.
2. Add the sliced Bregenwurst sausage and cook until browned.
3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the heavy cream and stir until well combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- Bregenwurst sausage can be substituted with any other type of smoked sausage.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Use a high-quality sausage for the best flavor.
- Don't overcook the potatoes, as they will become mushy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread
Suggested side dishes:
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the sausage is cooked through before adding the potatoes and broth.
Food history:
- Bregenwurst is a smoked sausage that originated in Germany.
Flavor profiles:
- Smoky, savory, creamy
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German