* A Dutch bouillon tablet is good for half liter (about 2 cups) water; an American cube is good for 1 cup water.

"Gekookte worst" is a worst, 2-3 inch 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 5 cm 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.