Cream of Parsnip & Apple Soup

Preparation

Peel and wash the potatoes and parsnips. Peel the apples, core and quarter them, then dice the apples, potatoes and parsnip. Peel the shallots and onion, dice the shallots and cut the onion into rings. Heat up the butter, add the potatoes, parsnips, apples and shallots and sauté them. Pour over the stock, bring to the boil and leave to simmer for approx. 20 minutes. Cut the Mettwurst sausages into slices and fry them in hot oil together with the onion rings. Puree the soup, add the crème fraîche and season with sauce for rice, pepper and marjoram. Pour the soup into cups or dishes, top them with Mettwurst sausages and onion rings and serve.