Saxon potato soup

Name: Saxon potato soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch of greens; 500 g floury potatoes; 1 ( approx. 80 g ) Onion; 2 Garlic cloves; 100 g Breakfast bacon in slices; 1 TABLESPOON Lard; 1 Bay leaf; 7-10 Tbsp dried marjoram; 1 l Vegetable broth (instant); 3 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 4 TSP ripened cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 bunch of greens
500 g floury potatoes
1 ( approx. 80 g ) Onion
2 Garlic cloves
100 g Breakfast bacon in slices
1 TABLESPOON Lard
1 Bay leaf
7-10 Tbsp dried marjoram
1 l Vegetable broth (instant)
3 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
4 TSP ripened cream

Directions

1
Clean and wash the vegetables. Peel parsley root, carrots, celery and potatoes. Dice all vegetables roughly or cut into rings. Peel and chop onion and garlic. Cut bacon into strips. Melt the lard, fry the bacon in it until crispy, take it out. Fry the prepared vegetables in the bacon fat for about 5 minutes.
2
Fill up with broth, season with laurel and marjoram and cook for about 20 minutes. Wash parsley, shake dry, pluck the leaves from the stalks and cut into small pieces. Remove the pot from the heat, remove the bay leaf. Puree the soup with a hand blender. Season to taste with salt, nutmeg and pepper. Arrange in soup bowls. Add one teaspoon each of cream, bacon and parsley