500 grams potatoes
1/2 liter water
1 beef bouillon tablet — (or less) *
1 deciliter sparkling white wine
freshly ground pepper — to taste 50 grams gekookte worst **
4 takjes parsley, finely chopped — about 1/4 cup
4 takjes selderij***, finely chopped — about 1/4 cup
* 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.