French potatoe soup
-========= REZKONV-Recipe – RezkonvSuite v1.3
500 grams Potatoes, floury
250 grams Apples
125 grams Onions, chopped
2 tablesp. Butter
2 tablesp. Pernod
2 teasp. Peppercorns, green, in brine, crushed
1 1/4 liters Vegetable stock
125 grams Streaky bacon, diced
50 grams Goat’s cheese
200 ml Cream
2 stalks Parsley
============================ SOURCE ============================
essen&trinken Für jeden Tag, Heft 01/2007
— Edited *RK* 12/29/2006 by
— Ulrike Westphal
1 Wash, peel and cut potatoes in chunks. Peel, quarter and cut
apples into pieces.
2 Heat butter in a saucepan. Cook onions for several minutes until
soft and transparent. Add apples and potatoes and cook for further 4
to 5 minutes. Salt and pour in the Pernod.
3 Add the pepper corns and 2 tsp of the brine and nd cook until the
liquid is completely evaporated.
4 Pour in the stock and bring to the boil. Simmer for 20 mins.
5 Fry the bacon for a few mins over a medium heat, until the fat has
started to come out of the bacon. Remove the fat, crumble the goats
6 Blend the soup until smooth, add the cream and season to tast.
Ladle into bowlns, sprinkle with bacon and cheese and serve with