Count Rumford Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium onion (s)
- 1 slice (s) pork belly, smoked, approx. 50 g
- 2 medium potato (s)
- 0.5 stick ½ leek, cut into small pieces
- 2 cup vegetable broth
- 1 port. Pea sausage, instant, (portion piece, approx. 23 g)
- 1 pinch (s) sea salt
- possibly white bread or croutons
- oil
Print Recipe
Pin Recipe Instructions
- Dice the onions and sauté in oil. In the meantime, dice the pork belly and add to the onions. Sweat well, stirring occasionally. Cut the potatoes into approx. 1 cm cubes, only add a little salt and sauté. Finally, add chopped leeks and cover with a little water and cook for five minutes. Now add a good two cups of broth and the crushed section of pea sausage and cook the whole thing covered over low heat for half an hour.
- Serve with the white bread or sprinkle the soup with croutons.
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