Potato Soup with Bacon

Ingredients

• 400 g waxy potatoes
• 200 g knollensellerie (knobby celery)
• 1 onion
• 1 Garlic clove
• 8 slices smoked pork belly
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• a pinch of ground saffron
• 100 ml heavy cream
• Nutmeg (freshly grated)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash and dice the potatoes and knollensellerie. Peel and finely chop the onion and garlic. Slice the pork belly into wide strips, render in a pot until crisp, then remove and drain on paper towels.

2. 2.

   Sauté the onion and garlic in the bacon fat until translucent, add the vegetable cubes, cook briefly, then pour in the broth. Season with salt, pepper, saffron and simmer over medium heat for about 20 minutes. Whisk the heavy cream until stiff.

3. 3.

   Puree the soup finely, fold in the whipped cream (reserve 4 tbsp), season with nutmeg, and ladle into bowls. Stir in the remaining cream, top with bacon and parsley, and serve.