Zubereitung

1. 1

   Dice the bacon finely. Peel and dice the onion, slit the leek lengthways, wash it thoroughly and cut it into rings; peel the carrots and the celeriac and cut them into small dice.

2. 2

   Melt the butter or margarine in a large pot and render the bacon in it. Add the onion, leek, carrots and celeriac and sweat them over a medium heat without letting the vegetables take on colour.

3. 3

   Peel the potatoes, cut them into cubes of about 2 cm and add them to the pot.

4. 4

   Pour in the beef stock, add the bay leaves and the marjoram and simmer the soup covered over a low heat until the potatoes are soft and falling apart at the edges.

5. 5

   Remove the bay leaves and purée about half of the soup; the rest stays chunky.

6. 6

   Stir in the cream, heat the soup through once more and season it with salt, pepper and nutmeg.

7. 7

   Serve the Grumbeersupp in deep plates and scatter the snipped chives over.