Frankfurter soup

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I have to admit this one is my favourite of all the soups we cooked for the blog. My mum makes one that is a bit similar, so it’s for sentimental reasons, too. If you had to chooses, which soup would you pick as your absolute favourite? My taste is quite classic, so I love a good chicken broth. I just add a few chicken hearts (another specialty of my mum’s) and I’m totally happy. But enough talking, let’s do it!

For 4 portions:

1 bigger onion
2 frankfurter sausages
1 tsp caraway seeds
1 tbs smoked paprika, sweet paprika and hot paprika
1 tsp chopped garlic
1 tbs lard
2 bigger potatoes (diced)
750 ml chicken stock
150 ml cream
2 tbs gluten-free flour
1 tbs marjoram

Caramelize the onion with lard, add garlic, caraway seeds and sausage. Sauté. Add the three kinds of paprika and let it cook for a bit, then add potatoes and stock. Cook until soft. Combine the flour with cream in a bowl and add it to the soup while stirring constantly. Cook for about 5 minutes and season with salt, pepper and marjoram.

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