Fine potato soup with fillet

Name: Fine potato soup with fillet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes (e.g. floury cooking); 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 2 TEASPOONS clear soup; 1 collar Spring onions; 2 small peppers (e.g. yellow and red); 200 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 100 g Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes (e.g. floury cooking)
1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
2 TEASPOONS clear soup
1 collar Spring onions
2 small peppers (e.g. yellow and red)
200 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
100 g Whipped cream

Directions

1
Peel the potatoes, onion and garlic and dice them roughly. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it until transparent. Add the potatoes and fry briefly. Stir in about 3/4 l water and stock. Bring to the boil, cover and simmer for about 20 minutes
2
Clean, wash and finely chop the spring onions and peppers. Cut the meat into fine strips
3
Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 2 minutes until golden brown. Season with salt and pepper, remove and keep warm. Fry spring onions and peppers in hot frying fat for 4-5 minutes, season with salt and pepper
4
Finely mash the potatoes in the broth. Stir in the cream. Season to taste the soup. Serve with vegetable and fillet strips