Fried potato cream soup with smoked pork

Name: Fried potato cream soup with smoked pork
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 150 ml White wine vinegar; 500 g detached pork chop; 5 Juniper berries; 1 TEASPOON black peppercorns; 1 Bay leaf; 2 Onions; 100 g streaky bacon; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Parsley roots; 150 g Celery; 250 ml White wine; 500 ml clear soup; 200 g Whipped cream; 150 g ripened cream; 7-10 Tbsp grated nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
150 ml White wine vinegar
500 g detached pork chop
5 Juniper berries
1 TEASPOON black peppercorns
1 Bay leaf
2 Onions
100 g streaky bacon
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Parsley roots
150 g Celery
250 ml White wine
500 ml clear soup
200 g Whipped cream
150 g ripened cream
7-10 Tbsp grated nutmeg

Directions

1
Wash the potatoes the day before, cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel. Let potatoes cool down overnight. The next day put 1 litre of water, vinegar and smoked pork in a pot.
2
Add juniper, peppercorns and bay leaf. Bring everything to the boil, cover and cook for about 30 minutes.
3
Peel and chop the onions. Cut the bacon into small cubes. Cut potatoes into slices. Heat 2 tablespoons of clarified butter in a frying pan. Fry the potatoes until golden brown, turning several times.
4
Add onions and bacon, fry briefly, season everything with salt and pepper. Set aside about 1/4 of the fried potatoes for garnishing.
5
Clean, peel and wash the parsley roots and cut into slices. Clean, wash and thinly slice the celery, put celery green aside. Heat 1 tbsp. lard in a pot.
6
Sauté the vegetables in it. Add fried potatoes, deglaze with white wine and stock. Bring to the boil, cover and cook for about 25 minutes. Remove the smoked pork loin from the stock, cut into cubes. Cut celery green into strips.
7
Add cream and sour cream to the soup, puree finely, season with nutmeg, salt and pepper. Serve the soup sprinkled with remaining fried potatoes, smoked pork loin and celery green.