Summary

Ingredients

• 50 g bacon, diced, smoked, low in fat
• 30 g lard
• 5 large potato (s), floury boiling, or correspondingly more small ones
• 2 large carrot (s)
• 2 tablespoon, heaped fried onions
• 1 teaspoon lovage, ground
• 2 liters vegetable stock, strong

Moreover:

• 5 large apples, sour
• 4 egg (s)
• 1 pinch (s) salt
• 4 teaspoons sugar
• 200 g flour
• 250 ml milk
• 1 shot whipped cream
• Clarified butter
• Cinnamon - sugar

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Instructions

1. For the potato soup, first peel and finely chop the potatoes and cut the carrots into thin slices. Meanwhile, leave the bacon in the lard. Add the potato pieces and carrots and fry lightly. Add the lovage and fried onions and fill up with the vegetable stock. Bring to the boil and simmer gently for 20 minutes.
2. Meanwhile prepare the apple fritters.
3. Peel the apples and remove the core. Cut each apple into 5 slices with a hole in the middle.
4. Separate 4 eggs, whip the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until frothy, slowly stir in the flour with the milk so that a smooth dough is formed. Let the dough rest for 15 minutes.
5. Now finish the potato soup. When the potatoes are well-boiled, coarsely puree the soup so that it becomes creamy. Refine with a strong dash of cream and set aside.
6. Now stir the egg whites into the dough so that no more flakes can be seen. Melt plenty of clarified butter in the pan. Pull the apple slices through the dough and place them in the hot fat, moistened with the dough. Bake the apple fritters on both sides and keep them warm in the preheated oven until all of the apple fritters are baked.
7. Serve both dishes, the potato soup and the apple fritters sprinkled with cinnamon sugar. The apple fritters are served on a separate plate and eaten alternately with the soup.
8. A unique combination.