Summary

Ingredients

• 50 g onion (s), chopped
• 1 teaspoon rapeseed oil
• 60 g pork belly, diced
• 180 g potato (s), peeled, diced
• 100 g apple, sour, peeled, diced
• 500 ml vegetable stock
• salt and pepper
• Marjoram, finely chopped
• 1 teaspoon parsley, finely chopped

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Instructions

1. Heat the oil in a large saucepan and fry the bacon in it. Keep a heaped tablespoon of it, as well as the apple cubes. Add onions, potatoes and apples one after the other and fry briefly. Deglaze with the vegetable stock and simmer for 20 minutes. Then puree with the blender and season with salt, pepper and marjoram.
2. Fry the leftover bacon in a frying pan until crispy without oil, then drain on kitchen paper. Fry the apple cubes that have been retained in the frying residue.
3. Arrange the creamy soup in preheated plates and serve with the fried apple and bacon cubes and parsley sprinkled over it.
4. Possibly baguette is enough.