Creamy potato and sausage soup
70 min
6
Ingredients
300 g
fresh sausages
1
celery stick
1-2
carrots
1 packet
Fant for goulash and paprikash
100 g
wild rice
2
medium potatoes
200 ml
cooking cream
½ tablespoon
chopped parsley
1 tablespoon
olive oil
PREPARATION
Remove sausages from casings and add to hot oil in pan. Break up sausages with wooden spoon, fry until golden, and remove to a plate. In the same pan, add in sliced celery sticks. Fry over low heat while stirring about 5 minutes. Add in 700 ml water and mix in the Fant seasoning. Bring to the boil, then lower heat and cook for several minutes, then return the sausages to the pan. Add wild rice and cook over low heat for 30 minutes. Add potato cut into cubes and cook another 15 minutes until the wild rice and potatoes are fully cooked. Pour in cream and stir until heated.
SERVING
Serve with chopped fresh parsley.
ADVICE
Instead of fresh sausages, you can also use seasoned ground meat.
View similar and equally tasty recipes
It’s okay to be picky sometimes. As long as you have Fant in your kitchen, your cooking will always