Potato soup with

chervil, sausages

and ham cubes

(4 servings)

Wash, peel and dice the potatoes. Cook together with the greens in salted water for about 20 minutes, then mash finely. Stir in the cooking cream over a gentle heat and season with a little salt and pepper.


Then rinse the chervil, shake dry, pluck the leaves, chop finely and stir into the soup. Fry the ham cubes in a pan without adding fat until crispy. Slice the sausages and add to the hot soup. Arrange the soup and serve with the ham cubes. A real kitchen classic – enjoy it!

650 g floury

boiling potatoes


1 heaped teaspoon salt

1 l water

250 ml cooking cream

(15 % fat)

30 g chervil

100 g eagle

Ham cubes

4 Adler Qualivo Wienerle