French potato soup

Name: French potato soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 250 g sour apples; 2 medium-sized onions; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS Pernod (aniseed-flavoured spirit drink); 3 TABLESPOONS pickled green peppercorns; 1,25 l Vegetable broth; 100 g Bacon; 100 g Fresh goat cheese; 1/2 bunch flat leaf parsley; 200 g Whipped cream

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
250 g sour apples
2 medium-sized onions
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS Pernod (aniseed-flavoured spirit drink)
3 TABLESPOONS pickled green peppercorns
1,25 l Vegetable broth
100 g Bacon
100 g Fresh goat cheese
1/2 bunch flat leaf parsley
200 g Whipped cream

Directions

1
Peel, wash and roughly dice the potatoes. Peel, wash, halve, core and dice apples. Peel onions and also dice them. Heat butter in a pot and fry onions.
2
Add the apples and potatoes and stew. Season with salt and nutmeg. Deglaze with Pernod. Add 2 tablespoons of peppercorns and add the stock. Cover and simmer for about 20 minutes.
3
Cut the bacon into strips, fry until crispy in a pan without fat, remove and drain. Crumble the cheese. Wash parsley, dab dry, remove leaves and chop.
4
Finely puree the soup with the cutting stick. Add cream and bring to the boil briefly. Season again with salt and nutmeg. Serve with bacon, 1 tbsp. peppercorns, cheese and parsley.