John Myers
Potato and Bean Pot with Hearty Fillings
The perfect potato and bean pot with hearty fillings recipe with a picture and simple step-by-step instructions.
- 2 piece Onions
- 2 Stalk Celeriac
- 100 g Streaky bacon
- 1 pair Debreziner
- 1 Sting Clarified butter
- 6 piece Potato, approx. 350 gr.
- 1 piece Sweet potato, approx. 200 gr.
- 1 shot Noilly Prat
- 800 ml Vegetable broth
- 1 shot Riesling
- 4 piece Bay leaves
- Dried marjoram
- Mace
- Salt and pepper
- 1 Can Beans
- 500 ml Buttermilk
- 1 cups Sour cream
- Peel the onion and dice it finely. Peel the potatoes. Finely grate 2 potatoes (we need to thicken the soup a little), cut the remaining potatoes into small cubes. Peel the celery (like rhubarb) and then cut into thin slices. Cut the bacon into small cubes. Cut the sausage into thin slices.
- Heat the butter lard in a suitable saucepan and fry the bacon cubes with the sausage slices crosswise. Then add the onions and the celery and let sear again. Deglaze the whole thing with Noilly Prat and let it reduce a little. Now pour in the hot vegetable stock and the wine, add the grated potatoes and season with a little salt & pepper. Add the bay leaves, marjoram and mace, put the lid on and simmer gently on a low heat until the potatoes are soft.
- In the meantime, put the beans in a sieve and water well.
- Heat the buttermilk and sour cream, but do not boil them !!!
- When the potatoes are soft, fish out the bay leaves and stir in the warm buttermilk mixture, then season again to taste.
- Put the finished soup in a soup cup and now ….. enjoy your meal …..
- If you don’t want the slightly sour note in the soup, you can replace the buttermilk and sour cream with normal milk.
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