John Myers
Soup: Tomato and Potato Soup
The perfect soup: tomato and potato soup recipe with a picture and simple step-by-step instructions.
- 700 g Potato
- 1 Beef bones, I still had Galloway beef
- 150 g Smoked pork belly
- 2 Onions
- 8 leaves From the nasturtiums
- 2 Pods Green peppers, only have this one in the garden
- 400 g Different types of tomatoes, also from the garden
- 0,25 Tl Paprika, mild
- 0,5 Tl Nasturtium salt, own production
- 3 Pinches Nutmeg, grated
- 1 Tl Marjoram, dried
- 1 size Chestnut, just found one
- Boil the bones, pork belly and onions in about half a liter of water, add salt, clean the chestnut thoroughly and check for any animals
- Let it cook for about half an hour, then add the potatoes, a little later then the tomatoes and the chopped peppers, and almost at the end the chestnut and nasturtiums cut into pieces boil. I did not take the stalk of the mushroom.
- Now take the bones and pork belly out of the pot and dice the meat very small. Put aside. Now season and puree the soup. Then stir in the marjoram and put the chopped pork belly back into the soup.
- Taste and, if necessary, add seasoning.
- I served it with parsley. This time I did without sour cream. It’s a matter of taste. It definitely fits.
- Even if it looks like my first tomato soup. But it’s a different taste in terms of taste.
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