Alpine apple and potato macaroni

Ingredients for 4 servings:

• 200 g potato(s), waxy
• 120 g bacon (Tyrolean bacon)
• 600 ml vegetable stock
• 1 cup of cream
• 300 g macaroni
• ½ bunch of spring onions
• 1 apple, red
• 60 g Emmental or Gruyère cheese, freshly grated
• some salt and pepper, black, from the mill
• some chives, cut into rolls
• 80 g fried onions, homemade or bought

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel, wash, and dice the potatoes. Cut the bacon into strips or cubes and fry in a large, wide pot without adding any fat. Deglaze with the vegetable stock and cream, then add the macaroni and potatoes and simmer covered for about 10 minutes, stirring occasionally. Meanwhile, trim, rinse, and slice the spring onions. Rinse the apple, dry it, halve it, core it, and dice the apple halves. Add it to the pot with the spring onion rings and simmer for about 5 minutes. Then stir in the grated Emmental or Gruyère cheese and season with a little salt and a few grinds of freshly ground black pepper. Serve in deep plates and sprinkle with the chives and fried onions.