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Potato soup

Ingredients 9
Servings 4


  • 100
    pork belly, cut into 5 mm strips
  • 1
    onion, finely chopped
  • 1
    leek, cut into rings
  • 450
    potatoes, peeled and cubed
  • 1
    bay leaf
  • 2
    sprigs parsley, hard stems removed
  • 1
    chicken stock
  • salt and pepper to taste
  • 45


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.

Read more on: starch  |  soup

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