Summary

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

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Instructions

1. Wash, peel and cut the potatoes into large pieces. Peel, quarter, core and cut the apples into pieces. Peel and dice the onions.
2. 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.
3. Leave the bacon crispy in a pan and let the fat drain off. Crumble the goat cream cheese.
4. 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.