Ingredients with Measurements:
- 1 pound of Mettwurst sausage, sliced
- 4 cups of peeled and diced potatoes
- 1 cup of diced onions
- 1 cup of diced carrots
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced Mettwurst sausage and cook until browned on both sides, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the diced onions and carrots to the pot and cook until softened, about 5 minutes.
5. Add the diced potatoes, chicken broth, salt, black pepper, paprika, thyme, and rosemary to the pot.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
7. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
8. Return the pot to the heat and stir in the heavy cream.
9. Add the cooked Mettwurst sausage back to the pot and heat through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Cook over medium heat until the soup comes to a boil, then reduce the heat to low and simmer until the potatoes are tender.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 455
Fat: 31g
Carbohydrates: 25g
Protein: 20g
Sodium: 1560mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of sausage instead of Mettwurst.
- You can use vegetable broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add some chopped kale or spinach to the soup for extra nutrition.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add some diced tomatoes for a pop of color and flavor.
Tips and tricks:
- Be sure to slice the Mettwurst sausage thinly so that it cooks evenly.
- Use an immersion blender for easier pureeing of the soup.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs such as parsley or chives
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mettwurst is a type of German sausage that is made from raw pork and spices.
Flavor profiles:
This soup is savory and comforting with a hint of spice from the paprika.
Serving suggestions:
Serve this soup 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