Vegetable Soup from Thuringia

This vegetable soup is especially delicious with freshly harvested vegetables of the season. You may find seasonal variations of this recipe encouraging the use of fresh vegetables and herbs.

Ingredients:

1 lb potatoes
2 carrots
1 leek
1 onion, diced finely
1 tablespoon butter
4 cups vegetable or meat stock
1 bunch fresh marjoram, chopped
1 oz. bacon
Salt, pepper

Preparation:

Peel the potatoes and slice them thinly. Wash, trim and thinly slice the leek. Peel and trim the carrot, cut into small cubes.

Melt the butter in a saucepan, add onion and sauté until translucent. Add the other vegetables, sauté for a few minutes, then add the stock. Season to taste with marjoram, salt and pepper. Simmer for 15-20 minutes.

Dice the bacon and sauté in a dry skillet until slightly crispy. Add the bacon to the soup just before serving.