Tough vegetable soup with potato and sausage

Name: tough vegetable soup with potato and sausage
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 el traditional olive oil; 100 g breakfast bacon; 1 onion; 2 toe garlic; 300 g leeks; 300 g carrots; 2 stem celery; 1,5 liter chicken broth from tablet; 500 g Carisma sticking potatoes; 8 twig fresh thyme; 400 g fennel thyme sausage; 80 g chilled baby kale

Soup of onion, garlic, leeks, carrots, celery, potato, thyme, sausage and kale

Ingredients

Kitchen Stuff

1 spatula
1 skimmer

Directions

Heat the oil in a large pan. Cut the bacon into coarse strips and cook over medium heat in 2 min. Golden brown.
Halve the onion and cut into thin half rings. Cut the garlic into thin slices and add with the onion to the bacon.
Wash the leeks and cut into thin rings. Cut the carrots and celery into pieces of the same size.
Add the vegetables to the bacon onion mixture and bake for 10 minutes.
Add the stock and bring to the boil.
Wash the (unpeeled) potatoes and cut into large pieces of 3 cm.
Add the potatoes with the thyme to the soup. Cook for 10 minutes on low heat or until the potato is al dente.
In the meantime, heat the oil in a frying pan.
Remove the skin from the sausages with a knife, add them to the pan, 'cut' them with a spatula in coarse pieces and cook over a high heat in 4 minutes.
Remove from the pan with a slotted spoon and add them to the soup with the baby kale. Let everything cook for 2 minutes on low heat.
Remove the thyme slices, season the soup with pepper and serve.