Potato Soup with Marjoram

Chop the pork rind from the bacon, dice the bacon. Pluck the marjoram leaves and put them aside, tie the stems with spaghetti.

Fry the bacon rind in oil in a saucepan, add the bacon cubes and fry.

Peel and dice the potatoes and onions, add both and stir.

Pour in the beef broth and add the marjoram stems. Bring to the boil and simmer at low temperature with the lid closed for 25 minutes.

Remove the pork rind and marjoram stems from the clear soup. Clean the remaining vegetables, dice finely and add. Leave to simmer for 10 minutes.

Pour the potatoes and the almost raw vegetables into a sieve, collect the clear soup and put it back into the pot.

Pass the bacon, potatoes and vegetables through the middle disk of the meat grinder, mix with the clear soup, add whipping cream and let it bubble up while stirring.

Season with pepper and very little salt, as the dish is already seasoned by the smoked bacon.

Pour the soup into deep plates or rustic soup bowls and sprinkle with marjoram leaves before serving.

Serving: Toasted white bread.

Our tip: Use bacon with a strong flavor – this will give this dish a special touch!

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