Susan's German Soup
herb, soups, vegetables
2 pint household stock
1/2 lb potatoes, peeled
2 leeks, cleaned and sliced
1/2 lb turnips, peeled and cubed
1/4 lb carrots, peeled and sliced
1 red or green pepper, sliced
2 sticks celery, sliced
1/2 lb piece streaky bacon, rinded
1/2 lb mettwurst
Place the stock in a large pan with the potatoes cut in small pieces. Simmer until the potatoes are tender. Sieve potatoes and stock together or puree in a blender and return to the pan. Add leeks, turnips, carrots, pepper, celery and bacon and simmer gently, covered for 1 1/2-1 3/4 hours. Meanwhile remove the skin from the Mettwurst and cut into oblique slices. Add to the soup and simmer for a further 15 minutes. Adjust seasoning if necessary and cut the bacon into bite-size pieces before serving.
From: James Lear
Yield: 4 servings