Potato soup

Name: Potato soup
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 kg pickled knuckle of pork; 750 g Potatoes; 1 collar Soup Greens; 1 glass (360 ml; drained weight 200 g) pickled pumpkin; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 collar Chives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 kg pickled knuckle of pork
750 g Potatoes
1 collar Soup Greens
1 glass (360 ml; drained weight 200 g) pickled pumpkin
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 collar Chives

Directions

1
Wash the knuckle of pork. Cover with water and cook for about 2 1/4 hours. In the meantime peel, wash and chop the potatoes. Clean, wash, peel and chop the soup greens. Drain the pumpkin.
2
Cook the potatoes, soup vegetables and half of the pumpkin in 1 litre of the knuckle of pork stock for about 15 minutes. Then put 1/4 of it aside and puree the rest in the stock. Add cream and bring to the boil.
3
Season with salt, pepper and nutmeg. Remove the knuckle of pork from the bone and cut into small pieces. Wash the chives, cut into small pieces, the rest of the pumpkin into small pieces. Warm all ingredients in the soup, season again and serve.