Fine carrot soup

Ingredients for 6 servings:

• 1 kg carrot(s)
• 750 g potatoes
• 500 g smoked pork ribs
• 1.2 liters of water
• 1 tbsp, heaped stock, granulated (vegetable or deli stock)
• 25 g butter
• 3 tbsp parsley, frozen
• some parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with smoked pork

First, add the meat to the boiling water (approx. 400 ml, the meat should be covered) and cook for approx. 60 minutes. Meanwhile, clean, peel, and roughly chop the carrots. Remove the meat from the cooking water and add approx. 800 ml of hot water and the carrots to the cooking water. Simmer until the carrots are cooked but still firm to the bite. Meanwhile, peel, wash, and dice the potatoes. Trim the fat from the meat, chop it up, and add it to the cooking water along with the diced potatoes. Now add the butter, the granulated stock, and the frozen parsley. Simmer everything for another 30 minutes. Season to taste. Serve garnished with fresh parsley.