Baden potato soup with apple fritters

Ingredients for 5 servings:

• 50 g bacon, diced, smoked, low-fat
• 30 g lard
• 5 large potatoes, floury, or more small ones
• 2 large carrots
• 2 tbsp, heaped fried onions
• 1 tsp lovage, ground
• 2 liters of strong vegetable broth
• 5 large apples, sour
• 4 eggs
• 1 pinch of salt
• 4 tsp sugar
• 200 g flour
• 250 ml milk
• 1 shot of whipped cream
• Clarified butter
• Cinnamon – sugar

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Baden home cooking, traditional recipe

To make the potato soup, first peel and finely dice the potatoes and thinly slice the carrots. Meanwhile, fry the bacon in the lard. Add the potato chunks and carrots and fry lightly. Add the lovage and fried onions and top up with the vegetable stock. Bring to a boil and simmer gently for 20 minutes. Meanwhile, prepare the apple fritters. Peel the apples and remove the cores. Cut each apple into 5 slices with a hole in the middle. Separate 4 eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until frothy, then slowly stir in the flour and milk to form a smooth batter. Let the batter rest for 15 minutes. Now finish the potato soup. When the potatoes are soft, roughly purée the soup until smooth. Finish with a generous splash of cream and set aside. Stir the beaten egg whites into the batter until no flakes remain. Melt a generous amount of clarified butter in a pan. Dip the apple slices in the batter and, while still well coated, place them in the hot oil. Fry the apple fritters on both sides and keep them warm in the preheated oven until all the apple fritters are baked. Serve both dishes together: the potato soup and the apple fritters sprinkled with cinnamon sugar. Serve the apple fritters on a separate plate and eaten alternately with the soup. A unique combination.