For 2 people
INGREDIENTS
2 carrots
½ head of celery
400 g potatoes
100 g pancetta
1 leek
1 small pumpkin (Hokkaido)
2 onions
3 smoked sausages
1 L chicken or vegetable stock
2 bay leaves
Salt, pepper and marjoram
PREPARATION
1. Finely dice the fatty bacon and add to the cold pot.
2. Peel the onions and cut into small cubes.
3. Peel the potatoes, celery and carrots. Cut the pumpkin, celery, carrots and potatoes into larger cubes. Halve the leek lengthways, wash and cut into rings.
4. Heat the pan with the fatty bacon and fry it really well together with the onions. Then add the potatoes and celery and sauté briefly, add the pumpkin and also sauté for two or three minutes.
5. Then add the carrots and leek. Pour in the stock, add half a teaspoon of salt and the bay leaf. Add the butchers' ends, either whole or chopped, cover and simmer gently for 45 minutes. Season to taste, remove the bay leaf and then serve.
Bon appétit!
