French potato soup

Ingredients for 4 servings:

• 500 g potatoes
• 250 g apples, sour
• 2 onions
• Salt
• Pernod
• 2 tsp peppercorns, green, pickled in brine, crushed
• 2 tsp spice brine (peppercorn brine)
• 1 ¼ liters vegetable broth
• 130 g bacon, streaky, diced
• 50 g goat’s cheese
• 200 ml whipped cream
• 2 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with apples

Wash, peel, and chop the potatoes into large pieces. Peel, quarter, core, and slice the apples. Peel and dice the onions. Heat the butter in a large saucepan and sauté the onions over medium heat until translucent. Add the apples and potatoes and sauté for another 4-5 minutes, stirring occasionally. Season with salt and deglaze with Pernod. Caution: Do not use too much Pernod, as this leaves a strong flavor! Add the peppercorns and about 2 teaspoons of the brine to the pan. Cook until the liquid has evaporated. Pour in the stock and bring to a boil. Simmer gently over medium heat for 20 minutes. Fry the bacon in a pan until crispy and drain off the fat. Crumble the goat’s cheese. Purée the soup finely, add the cream, and season to taste. Ladle into deep bowls and serve sprinkled with bacon cubes and goat’s cheese.