Low German potato and pear soup

Ingredients for 2 servings:

• 500 g pear(s)
• 500 g potatoes, preferably floury
• 2 m.-sized onion(s)
• 50 g bacon, fat, smoked
• 10 cloves
• 2 tbsp sugar, varies slightly depending on the pear variety
• 2 tbsp vinegar
• Salt
• n. B. water
• possibly clove powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and core the pears, cut them into cubes (about 1 cm in size), add the sugar, cloves (good quality cloves should be used, otherwise you’ll need more), vinegar, and just enough water to cover, and bring to a boil. Cooking time: about 20 minutes. Peel and dice the potatoes, bring to a boil with a diced onion, salt, and water. Only cover the potatoes with water, as the liquid from the pears will be added. Now dice the bacon and fry it in a pan, dice the second onion, and add it to the bacon. Roast everything until golden brown. When the potatoes are tender, add the pears, bring to a boil, and add the bacon and onion. Season to taste, perhaps with a little salt, if desired. It should still taste quite sweet. If the cloves are too overpowering, add a pinch of clove powder. A warming winter meal that also tastes great reheated.