Summary

Ingredients

• 750 g potato (s)
• 500 g Kasseler cutlet
• 2 onions)
• 20 g butter, or mararine
• 0.5 liter ½ broth, clear, instant
• 1 cup crème fraîche, can also be herbs
• 2 zucchini
• 0.5 ½ bunch thyme
• 0.5 ½ bunch basil
• Salt and pepper, from the mill
• nutmeg
• 2 cloves garlic)

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Instructions

1. Peel the potatoes, wash and roughly dice. Rinse off the smoked pork. Peel and dice the onions and garlic.
2. Heat the fat in a large saucepan. Fry the onions, garlic and potatoes in it. Add smoked pork and 3/4 liter of stock. Cover everything and cook over medium heat for about 30 minutes. Take out the meat.
3. Puree the potatoes in the broth with the cutting stick of the hand mixer. Add the rest of the broth and crème fraîche and heat.
4. Wash the zucchini and grate roughly. Detach the smoked pork from the bone and cut into bite-sized pieces. Heat the zucchini grated and smoked pork chops in the soup for 5 minutes. Wash and finely chop herbs. Add to the potato soup. Season to taste with salt, pepper and nutmeg.