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Potato soup, with smoked sausages and tarragon

Potato soup, with smoked sausages and tarragon


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Peel the roots (carrots, parsley, parsnips and celery), wash, cut and boil with 3 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water, when appropriate.

Peel an onion, wash it, cut it and sauté it lightly, in enough oil and over low heat, until it softens and becomes transparent.

Wash the bell pepper, clean the stalks and seeds, then cut into cubes and soak in the pan with the onion over low heat.

Slice the sausages and lightly fry (stewed, first) in the pan with the onion and bell pepper.

Prepare the chopped parsley in advance.

Peel the potatoes, wash them, cut them into cubes and add them to the pot with the roots, when they are almost cooked. After 2-3 minutes, add the ingredients from the pan (onion, bell pepper and slices of smoked sausage). Boil the soup for two or three more minutes, over medium heat.

Meanwhile, mix the eggs with the cream and add hot juice, until this mixture reaches the temperature of the soup in the pot. Then add to the pot, stirring gently. Reduce the heat from the stove and let the soup simmer for another 10 minutes.

Season the soup with salt and pepper when the potatoes are cooked.

At the end, add the tarragon and the chopped parsley, take the pot off the heat, put the lid on and after 10 minutes of "rest", you can serve.




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