French Potato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 250 g apples, sour
- 2 onions)
- salt
- Pernod
- 2 teaspoons peppercorns, green, pickled in brine, crushed
- 2 teaspoons liquid (peppercorn brine)
- 1 ¼ liter vegetable stock
- 130 g bacon, mixed, diced
- 50 g oat cream cheese
- 200 ml whipped cream
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the potatoes into large pieces. Peel, quarter, core and cut the apples into pieces. Peel and dice the onions.
- Heat the butter in a large saucepan and sweat the onions in it over medium heat until translucent. Add apples and potatoes and sauté for another 4-5 minutes while stirring. Salt and deglaze with Pernod. Caution: do not use too much Pernod, as it leaves an intense taste! Add the peppercorns and about 2 teaspoons of the brine to the saucepan. Cook until the liquid has evaporated. Pour in the broth and bring to a boil. Cook gently over medium heat for 20 minutes.
- Leave the bacon crispy in a pan and let the fat drain off. Crumble the goat cream cheese.
- Puree the soup finely, add the cream and season to taste. Fill into deep plates and serve sprinkled with bacon cubes and fresh goat cheese.
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