INGREDIENTS

INSTRUCTIONS

A Dutch bouillon tablet is good for 1/2 liter (about 2 cups) water; an
American cube is good for 1 cup water.  ** "Gekookte worst" is a worst,
2-3" in diameter. When we get a  craving for a bologna sandwich, this
is what we use. It doesn't  really look like bologna - it's smaller
around and a bit coarser in  texture, but the taste is similar. I think
you could substitute some  good-quality bologna.  *** Can't think of
the English word for "selderij". It looks like flat  parsley; tastes a
bit of celery. Just use more parsley if you can't  find anything
similar.  Peel, wash, then dice the potatoes. Put the pots in a pan
with the  water, bouillon tablet, and wine. Bring to a boil; put a lid
on, turn  down the heat, and simmer for 20 min, till the pots are done.
Let  cool for a bit. Puree the pots and cooking liquid; return to pan.
[This is a good point to put it in the frig, if you're making ahead.]
[I thought it was a bit gelatinous, as potato soups are wont to be,  at
this point, so I added another cup of water (that I whizzed in the
blender to clean it out.]  Remove the skin from the worst. Cut the
worst into "matchsticks" up  to 2" long. Finely chop the parsley and
selderij.  Warm the soup broth. Stir in the worst and herbs and heat
till warmed  through.  Serves 2 as main course, or 4-6 as starter.
Recipe By     : AllerHande  Posted to EAT-L Digest  7 November 96
Date:    Fri, 8 Nov 1996 09:00:52 +0100  From:    Kaye Sykes
<Sykes.Kaye@UNIFACE.NL>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 510
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49.7mg
Potassium: 2429.6mg
Carbohydrates: 120.5g
Fiber: 12.7g
Sugar: 28.3g
Protein: 11.4g