Creamy potato and apple soup

Name: Creamy potato and apple soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 discs (approx. 30 g) Bacon; 1 TABLESPOON Oil; 1-2 stem(s) fresher or; 1/2 TEASPOON dried marjoram; 1 Onion; 500 g Potatoes; 1 (approx. 200 g) big apple; 2 TEASPOONS Lemon juice; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 2-3 TEASPOONS grated; 7-10 Tbsp Horseradish

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 discs (approx. 30 g) Bacon
1 TABLESPOON Oil
1-2 stem(s) fresher or
1/2 TEASPOON dried marjoram
1 Onion
500 g Potatoes
1 (approx. 200 g) big apple
2 TEASPOONS Lemon juice
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, white pepper
2-3 TEASPOONS grated
7-10 Tbsp Horseradish

Directions

1
Dice the bacon. Heat oil in a large pot. Leave the bacon in it until crispy. Take out
2
Wash the marjoram, pluck the leaves. Peel and finely chop the onion. Peel, wash and chop the potatoes. Apple wash, peel if necessary. Cut into quarters, remove seeds and sprinkle with lemon juice. Dice three quarters
3
Steam onion in bacon fat until transparent. Add potatoes and apple cubes, except for 1 tbsp. Fry briefly. Deglaze with 3/4 l water. Bring to the boil, stir in broth. Add marjoram, except for a little bit. Simmer covered for about 25 minutes.
4
Puree the soup with the cutting stick. Season to taste with salt, pepper and horseradish. Cut the rest of the apple into slices. Heat in the soup with remaining apple cubes for 1-2 minutes. Sprinkle with bacon and rest of marjoram
5
For an even more fruity aroma you can replace approx. 1/8 l water with apple juice