Potato soup

YOU
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

100.00 g pork belly — cut into 5 mm strips
1.00 onion — finely chopped
1.00 leeks — cut into rings
450.00 g potatoes — peeld and cubed
1.00 bay leaves
2.00 parsley — hard stems removed
1.00 Litres stock — chicken
salt and freshly ground black pepper — to taste
45.00 ml cream
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Method:

Brown the pork belly in a large saucepan, remove and set aside. Sauté the onion, leek and potato in the pork fat till soft. Add the bay leaf, parsley and stock. Simmer till the vegetables are soft. Strain the soup through a sieve and purée the vegetables in a food processor till smooth. Add the remaining soup and return everything to the saucepan. Add the pork and simmer for a few minutes. Season to taste with salt and pepper and stir the cream into the soup just before serving.
Serve with rye bread.
Serves 4.



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