Sausage Soup with Root Vegetables

Ingredients

• 400 g Sausage, Swedish falukorv, cut into pieces
• 1 kg Root vegetables, mixed, such as potatoes, swede (rutabaga), carrots, parsnip, and celeriac
• ½ Leek
• 800 ml Beef stock
• 1 Bay leaf
• 2 Star anise
• 2.5 ml Salt, for the broth
• 3 White peppercorns, whole
• 100 ml Parsley, chopped
• 200 ml Crème fraîche, light, for the mustard cream
• 30 ml Mustard, strong, for the mustard cream

Method

1. 01

   Prepare the root vegetables

   Peel the mixed root vegetables and cut them into small, even pieces so they soften at the same pace. Keep the pieces modest rather than chunky; they should be just tender after the simmer without breaking apart.

2. 02

   Simmer the roots with stock and spices

   Bring the beef stock to a boil, then add the cut root vegetables, salt, bay leaf, and star anise. Lower the heat and simmer for 15 min, until the vegetables are barely tender and still hold their shape; keep the broth at a gentle bubble.

3. 03

   Add sausage and leek

   Cut the falukorv into bite-size pieces and slice the leek, then add both to the pot. Cook until the sausage is heated through and the leek softens. Taste and adjust with salt and pepper, then scatter the chopped parsley over the soup.

4. 04

   Mix the mustard cream

   Stir the light crème fraîche and strong mustard together in a small bowl until smooth and evenly combined. Keep it cool while the soup finishes so each serving gets a fresh, creamy contrast to the hot broth.

5. 05

   Serve with mustard cream

   Ladle the hot soup into deep bowls, making sure each bowl gets a balanced amount of sausage and vegetables. Add a dollop of mustard cream on top and serve immediately while the broth is hot and the cream is cool.

Note

The soup is seasoned in two stages: add the listed salt with the roots, then taste again after the sausage goes in. Adjust gently, since both falukorv and beef stock can already be salty.