Potato and celery soup

Name: Potato and celery soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g lean pork chop; 600 g Potatoes; 1 ( approx. 400 g) small celery root; 1 (approx. 200 g) small leek straw; 1 (approx. 100 g) Carrot; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Picture 2: chopped parsley to sprinkle

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g lean pork chop
600 g Potatoes
1 ( approx. 400 g) small celery root
1 (approx. 200 g) small leek straw
1 (approx. 100 g) Carrot
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Picture 2: chopped parsley to sprinkle

Directions

1
Wash the pork loin, boil in 1 litre of water and cook over medium heat for about 40 minutes. Peel and wash the potatoes and celery and cut them into pieces. Clean, wash and cut the leek into small pieces. Peel, wash and chop the carrot. Add the potatoes and celery to the cured pork loin about 20 minutes before the end of the cooking time. Cook the carrot in little boiling salted water for about 4 minutes, add the leek to the carrot shortly before the end of the cooking time. Remove the meat.
2
Mash the potatoes and celery finely in the stock. Season to taste with salt and pepper. Remove meat from the heat and cut into small cubes. Pour carrot and leek on a sieve and drain. Pour potato-celery soup into the plates. Add the sausage, carrot and leek
3
Picture 2: Serve sprinkled with parsley