|Preparation||Start to finish|
|35 min.||35 min.|
|1||Peel 500 g potatoes, rinse and cut into chunks.||10 min.|
|2||Bring 750 ml pork-belly stock to the boil...||7 min.|
|3||...then add the potatoes.
Cook until the potatoes are soft.
|4||Blend until smooth.||2 min.|
|5||Add 200 ml cream and blend for a few more seconds to mix in.
Check the seasoning.
|6||Serve garnished with a little parsley and, if you like, fried croutons.|
For 4 people : 2.05 €
Per person : 0.51 €
|Potatoes: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Endive and beer soup, Leek and potato soup, Truffade, Hot box cheese , ... [All]|
|Cream: You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Scallop and leek pancakes, Crispy spinach rolls, Bounty-style tart for Alison, Scallops with cabbage julienne, ... [All]|
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