Here's something delicious to cook on.
Recipe of the week
Potato and savoy soup with bacon
for 4 persons
- 8 slices of bacon
- 1 stick of leek (leek; approx. 300 g)
- 1 stick of celery
- 600 g potatoes (floury cooking)
- 1 1/4 l chicken broth
- freshly grated nutmeg
- 600 g savoy cabbage
Fry the bacon in a pot while turning until crisp. Clean and wash the leek and cut into fine rings. Clean and wash the celery and cut into fine slices. Peel, wash and chop the potatoes. Remove bacon from the pan. Fry leek, celery and potatoes in bacon fat for about 5 minutes.
Deglaze with stock, bring to the boil and simmer for about 15 minutes in a closed saucepan. Season with salt and nutmeg. Clean and wash the cabbage, cut into fine strips from the stalk, add to the soup, bring to the boil and cook for another 12 minutes. Season to taste with salt and pepper. Arrange soup and crumble bacon over it. Tip for a creamy consistency: puree the soup before adding the cabbage and dilute with some broth if necessary.
Have a great meal!