Sausage Soup with Root Vegetables

Ingredients

• 400 g Falukorv, Swedish sausage
• 1 kg Mixed root vegetables, such as potatoes, rutabaga, carrots, parsnip, and celeriac
• ½ Leek, sliced
• 800 ml Meat stock
• 1 Bay leaf
• 2 Star anise, whole
• 2.5 ml Salt, for the broth
• 3 White peppercorns, whole
• 100 ml Parsley, chopped
• 200 ml Crème fraîche, light
• 30 ml Mustard, strong

Method

1. 01

   Cut the falukorv

   Cut the falukorv into bite-size pieces, keeping them fairly even so they warm through together later without breaking up. Set the pieces aside while the root vegetables simmer.

2. 02

   Simmer the root vegetables

   Bring the meat stock to a boil. Peel the root vegetables and cut them into small, even pieces, then add them with the salt, bay leaf, star anise, and peppercorns. Simmer for about 15 minutes, until a knife meets only slight resistance.

3. 03

   Mix the mustard cream

   Stir the light crème fraîche and strong mustard together until smooth and evenly blended. Keep the sauce cool while the soup finishes, and scrape the bowl so no thick streaks of mustard remain.

4. 04

   Finish the soup

   Add the leek and cut falukorv to the hot root-vegetable broth. Cook for a few minutes, just until the leek softens and the sausage is hot; do not boil hard, or the vegetables and sausage can lose their shape. Taste and adjust with salt and pepper, then scatter over the parsley.

5. 05

   Serve the soup

   Ladle the hot soup into deep plates or wide soup bowls. Spoon a dollop of mustard cream over each serving and serve straight away, while the broth is hot and the vegetables still have a little bite.

Note

The recipe gives 25 minutes overall. It lists 1/2 tsp salt and whole white peppercorns, while the method also says to adjust with salt and pepper at the end; taste the broth first and add only as much extra seasoning as needed.