This is a classic recipe used by my family, and it tastes absolutely amazing, containing large chunks of salami, potato, and other vegetables in a beautiful broth.
- Serves 4-6
- Preparation time: 30 minutes
- Cooking time: 1+ hours
- 2 large leeks
- 3 large carrots
- 4 large potatoes
- 100g salami (preferably in chunks, and the Danish variety as it tastes the best)
- 4 rashers of bacon
- A pinch of salt and pepper
- A handful of fresh, finely chopped marjoram leaves or 2 teaspoons of dried marjoram
- Wash, peel and dice the leeks, carrots and potatoes, and place in a large saucepan. Cover with water and bring to the boil, then simmer for 25 minutes.
- Cut the salami into small chunks.
- Cut the bacon into small strips and fry until cooked.
- Add the salami and bacon to the vegetables.
- Season with salt and pepper and add the marjoram.
- Bring back to the boil then simmer the soup for an hour – the longer it cooks, the better it tastes!