John Myers
Grande Nation Potato Soup
The perfect grande nation potato soup recipe with a picture and simple step-by-step instructions.
- 6 piece Potatoes, about 250 gr.
- 2 piece Apple, Elstar variety, approx. 100 gr.
- 1 small Parsley root
- 1 piece Carrot
- 1 piece Onion
- 1 small pieces Garlic
- 2 tbsp Butter
- 3 tbsp Pastis
- 1 tsp Green peppercorns pickled
- 800 ml Vegetable broth ….. link see below …..
- 150 ml Cream
- 100 g Bacon cubes
- 100 g Goat cream cheese
- 100 g Chives
- 100 g Salt
- Nutmeg
- Peel the potatoes, parsley root, carrot and apples, remove the core from the apples and cut everything into small cubes. Peel and finely dice the onion and garlic. Remove the peppercorns from the brine and cut up a little.
- Heat the butter and first let the onions sweat briefly, then add the remaining vegetable pieces and the apple pieces and continue to sauté. Deglaze with the Pernod. Now add the peppercorns and continue to simmer while stirring until the liquid has evaporated. Now pour in the broth and bring to the boil, season with a little salt if necessary. Now let the soup simmer gently until the potatoes and the rest are nice and soft.
- In the meantime, fry the bacon cubes in a pan and degrease on crepe. Crumble the cheese a little. Cut a little off the chives.
- Now finely puree the soup, fold in the cream and season again with the spices (if you want, add a small dash of pastis !!).
- Fill the hot soup into a soup cup and garnish with bacon and cheese cubes, some chives over it and then I wish ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.
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