With the temperature falling, there is nothing more comforting then a hot bowl of creamy soup on a cold wintery night. Except, we did not use cream (and the extra calorie) in this soup! This is a potato base creamy vegetable soup with bockwurst and it is ready in less than 1hr!
It is really convenient how the supermarkets pre pack these Suppengemüse (Vegetables for soup. This 400g packet consist of carrot, leek, cauliflower, celery root and parsley.
I was reading around and found out that soups like that are called Vellutate and they get their smooth texture from well cooked vegetables, beans or potatoes (or a mix) that are pureed with broth to make them taste creamy without all the cream that you usually find in a “cream of” style soup.
Feeds 3-4 people with bread as a main.
6 medium/ large potatoes, peeled and diced
3-4 carrots, peeled and diced
3 cloves of garlic
1 shallot, roughly chopped
1 large leek, cleaned and chopped
1/4 celery root, diced
20g cauliflower, roughly chopped
1 tsp parsley, finely chopped
1 litre vegetable broth
1/4 cup sherry
1tsp marjoram (or oregano)
5 Bockwurst, chopped
In a big pot, bring the vegetable broth to a boil and add all the vegetables EXCEPT Leek. Bring to boil and reduce heat to medium low, leaving lid ajar, let the soup simmer for about 15mins.
Then add sherry, thyme, marjoram, pepper and leek. continue to let it simmer for about 30mins.
After 30mins taste the soup and season with more salt and pepper to your liking. I did not need to add salt since the broth ‘seasoned’ the soup already.
To make the soup creamy, puree the soup either in the pot with a hand blender or let it cool for 10mins and blend it in a blender.
Return soup to pot (If using a blender) and add the chopped Bockwurst for a min, just to heat the Bockwurst.
Make a bit more and its lunch the following day!