Potato Soup

Peel and coarsely dice the potatoes. Clean the greens and cut them into large cubes about on the spot. Peel and dice the onion. Cut the bacon rind into small pieces. Cut the bacon into strips at the beginning, then into cubes about 1 cm. Melt the clarified butter in a large saucepan. Add the bacon and fry at low temperature. Remove the bacon cubes from the fat with a skimmer and set aside.

Add potatoes, greens and onion to the bacon fat and cook for about five minutes until soft. Add the clear soup. Season with salt and pepper. Make about 20 min. Lightly mash the potatoes with a potato masher or wooden spoon or finely mash them for a cream soup. Add the fried bacon cubes to the soup and sprinkle with marjoram leaves. Season again with salt and freshly ground pepper.

Serve with: Frankfurter sausages

… and to the finely pureed soup:

l40 grams of thinly sliced Parma ham and a leek onion cut into fine rings 100 grams of North Sea crab meat and instead of the marjoram half a bunch of chopped dill A tablespoon of roasted pumpkin seeds and instead of the marjoram garden cress A roasted chicken breast or duck breast fillet cut into strips : source

Our tip: use bacon with a subtle smoky note!

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