Vogelsberg Potato Soup

Sauté shallots, beef jerky, onions and butter in saucepan until golden, add flour and extinguish with beef broth, beef broth should be cooled down. Add parsley, potatoes, wild garlic and leek and bring to boil, stirring gently. Cook for about 5 minutes, slightly below boiling point. Lightly whip the cream, stir into the soup, remove the skin from the potato sausage and cut into 3-5 cm long pieces and place in the soup for approx.

3 minutes until hot. If necessary, season with instant chicken soup, salt and freshly ground pepper. Serve in a tureen with freshly baked farmhouse bread.

Wild garlic pesto:

Grind 250 g wild garlic, 100 g olive oil and 50 g salt in a narrow container with a magic wand and put to cool.

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