Ingredients

1 1/2 lb Potatoes

Method

Prepare the vegetables and cut neatly into dice or slice. In a saucepan, fry the bacon over a low heat to extract the fat. Add the vegetables and saute for 2-3 minutes.

Cover with water. Season with salt, pepper, marjoram and fines herbes. Bring to the boil, add the parsley sprig then simmer gently until all the vegetables are well cooked - about 45 minutes.

Using a sieve or electric blender, puree the soup. Add the chopped parsley and German sausage. Reheat in a clean pan to serving temperature. Garnish with croutons.

NB: Alternatively omit the chopped sausage and serve alongside German smoked sausages and mustard.